Recipe of the week: Braised winter chicken
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The mulled wine flavours in which the chicken is cooked smacks of winter. It is delicious served with creamy leek mashed potato or baked potato, along with seasonal vegetables.
Ingredients
75cl bottle red wine
1 mulled wine spice bag (or use 1 cinnamon stick, 2 cloves, 4 coriander seeds, little nutmeg and 2 all spice wrapped in a muslin bag)
2 washed and scrubbed satsumas studded with 4 cloves each
2 tablespoons dark muscovado sugar
12 chicken thighs or legs
Salt and pepper
1 tablespoon oil
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1½ tablespoons plain flour
100g dried cranberries (or fresh)
300ml chicken stock
Method
Put the wine, mulled wine spice bag, and sugar in a pan. Bring to the boil and bubble until the mixture has reduced, about 10 to 15 minutes. Add the satsumas studded with cloves.
Season the chicken skin with salt and pepper, and in a large pan heat the oil and fry the chicken pieces until golden. Add the onions, garlic and cook for a further five minutes.
Add the flour and cook, stirring, for one minute before adding the reduced wine and stock. Bring the mixture to the boil, then cover and cook at 200C/400F/ gas mark 6 for about one hour, the sauce should be the consistency of gravy.
Uncover the casserole, stir in the cranberries and cook for a further 30 minutes. Remove the satsumas and put into the compost bin. Serve the casserole immediately.
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