Chicken thighs with Old Winchester cheese and pineapple

Chicken thighs with Old Winchester cheese and pineapple


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About this recipe: This recipe for chicken with Old Winchester cheese and pineapple might sound a little strange, but it is absolutely delicious and the three main flavours are in perfect harmony. This Old Winchester cheese is made traditionally by Lyburn Cheesemakers in rural Hampshire as the cows graze gracefully in the green fields surrounding the cheesery.


Serves: 6 

  • 1 (432g) tin pineapple chunks in juice
  • 55g butter
  • 2 tablespoons olive oil
  • 6 skinless chicken thighs
  • 1 medium onion, sliced
  • 55g plain flour
  • 450ml chicken stock
  • 225g Lyburn Old Winchester cheese, grated
  • salt and pepper, to taste

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Preheat the oven to 180 C / Gas 4. Drain the tin of pineapple chunks and reserve the juice.
  2. In a frying pan, melt the butter and add the oil. Brown the chicken thighs evenly on all sides then transfer to an ovenproof baking dish.
  3. In the same frying pan, add the onion and cook and stir for 5 minutes until soft, but not browned. Stir in the flour and cook and stir for 1 minute. Gradually add the reserved pineapple juice, followed by the stock and bring to the boil, stirring constantly. Remove from the heat and add the pineapple chunks and the cheese, reserving a little cheese for sprinkling on top. Season generously. Pour the sauce over the chicken and sprinkle the remaining cheese on top.
  4. Bake in the preheated oven for 40 minutes until the chicken is no longer pink in the centre and the sprinkled cheese is golden brown. Remove from the oven and serve.

See it on my blog

In collaboration with JHBCheesy

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