Simon Rimmer served up tasty chicken thighs with fruit and nuts on Sunday Brunch.

The ingredients are: 8 x bone in, skin on chicken thighs, 1 sliced onion, 1 clove sliced garlic, 1 cinnamon stick, 1 bay, 100ml sweet sherry, 250ml chicken stock, 50ml sherry vinegar, 50g halved dried mango, 50g golden raisins, 8 chopped dried apricots, 50g whole blanched almonds, 50g blanched hazelnuts and 12 halved green grapes.

Garnish with lemon zest and parsley and soured cream.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.