• 2 tablespoons olive oil
  • 4 skinned and boned chicken breasts, about 150 g (5 oz) each
  • 8 fresh apricots, halved and stoned
  • 2 pears, peeled, quartered and cored
  • 500 g (1 lb) new potatoes
  • 1 onion, cut into wedges
  • grated rind and juice of 2 oranges
  • a few thyme sprigs, chopped
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon clear honey
  • 4 tablespoons crème fraîche
  • pepper

Heat the oil in a flameproof casserole, season the chicken with salt and pepper and add to the pan. Fry for 2–3 minutes on each side until golden, then add the apricots, pears, potatoes and onion.

Mix together the orange rind and juice, thyme, mustard and honey and pour over the chicken. Cover the dish with foil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 40 minutes, removing the foil halfway through the cooking time.

When the chicken is cooked, stir the crème fraîche into the sauce before serving.

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