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Sweet Pepper and Onion Relish Chicken Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6


  • 6 bone-in (skin on chicken thighs)
  • 1 jar Harry & David Classic Pepper and Onion Relish
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¾ cup chicken stock
  • 2 tablespoons butter
  • 1 ½ tablespoons cornstarch
  • 1 cup fresh baby spinach
  • fresh parsley, chopped (optional)

To Serve

  • 1 box your favorite pasta (cooked)


  • Boil pot of salted water for pasta; cook pasta according to directions on the box.
  • Heat the oil in a large skillet over medium heat.
  • Season the chicken thighs with salt and pepper.
  • Place them in the hot skillet skin- side down. Cook until the skin is crispy and golden brown, approximately 4 to 5 minutes. Flip the chicken over and continue cooking for an additional 4 to 5 minutes.
  • In a small bowl, whisk together chicken stock and relish until combined.
  • Pour the mixture into the skillet; bring to a boil. Turn the heat to low and simmer for 15 to 17 minutes or until the chicken is cooked through.
  • In a separate bowl, mix the butter and cornstarch together to form a paste. Stir the butter mixture into the sauce and continue cooking until thickened. Stir in the spinach.
  • Sprinkle the chicken with parsley and serve over the pasta. Serve immediately.
Course: Main Course
Keyword: chicken
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