Glazed Chicken Thighs with Cranberry, Lime and Green Peppercorn

Combine and heat cranberry sauce, lime juice and green pepper.

Put chicken thighs in an ovenproof dish and top with cranberry sauce mixture.

Bake at 180°C (350°F) for 20 minutes, basting often.

Remove chicken thighs and set them aside, keeping them warm.

Deglaze with the brown stock and heat the sauce to reduce it a little, season with salt and pepper to taste.

Makes 4 servings.