Notes
Ingredients
1/2 tsp. ground cinnamon
1 tbsp. brown sugar
40ml dry sherry/dry white wine
2 tbsp. light olive oil/vegetable oil
4 whole chicken thighs
2 tsp. balsamic vinegar
1/2 tsp. Dijon mustard
100g green beans, trimmed
400g tin five bean salad in vinaigrette
small handful flatleaf parsley, finely chopped
Method
Preheat the oven to 180°C fan/200°C/gas mark 5.
Combine the ground cinnamon, brown sugar, sherry/wine, 1 tbsp. oil and salt & pepper. Use this to marinate the chicken thighs. Chill for 15 minutes up to 24 hours.
Roast the chicken thighs for 40 minutes, until crisp and cooked through.
In a large bowl, mix the balsamic vinegar, Dijon mustard and 1 tbsp. oil and season.
Blanch the green beans in boiling salted water for 2 minutes, drain and add to the dressing along with the bean mix and parsley.
Serve the chicken thighs on top of the bean mix.