Cream Cheese and Apricot Chicken Drums with Gravy

Steps

1. oven to 220°C. Set aside a large oven-proof dish. Bring a large pot of salted water to the boil. Bring a medium pot of salted water to the boil.
2. Place cream cheese and apricots in a small bowl, mix well and season with salt and pepper. Pat chicken dry and use a paper towel to pull the skin back towards the bone and stuff about a teaspoon of cream cheese mix between the skin and the flesh of each chicken drum. Pull skin back to cover mix.
3. Place drumsticks into oven-proof dish. Thread a toothpick (if using) into each chicken drum to secure the skin and flesh together. Drizzle with oil and season with salt. Bake for about 25 minutes, until golden and cooked through.
4. While chicken is cooking, dice potatoes 2cm and add to large pot of boiling water. Cook for 12–15 minutes, until very soft. Drain and mash with first measure of butter and milk, until smooth. Fold through spinach and season to taste with salt and pepper. Cover and keep warm.
5. Cut onion in half and finely slice. Heat a drizzle of oil in a fry-pan on medium heat. Add onion and butter and cook for 4–5 minutes, until tender. Add flour and cook a further 30 seconds. Add stock and soy sauce and simmer on low for 3–4 minutes, stirring occasionally, until gravy has thickened.
6. While gravy is cooking, finely chop broccoli. Add to medium pot of boiling water with peas and cook for 2–3 minutes, until bright green and tender. Drain well and set aside, covered, to keep warm. Remove gravy from heat. Remove toothpicks from chicken before serving (if using).
7. Divide spinach mash between plates and top with cream cheese and apricot chicken drums. Spoon any remaining cooked chicken filling that falls out during cooking, back on top of chicken. Spoon over gravy and serve broccoli and peas on the side.