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Add a photoServings: 4
Ingredients
- 300 ml red wine
- 3 Tbsp. red wine vinegar
- 50 gm seedless raisins
- 100 gm no soak apricots halved
- 1 tsp grnd ginger
- 1 tsp grnd cinnamon
- 10 x mm piece fresh root ginger peeled and grated
- 4 x cloves
- 4 x juniper berries lightly crushed
- 4 x chicken portions
- 2 Tbsp. flour
- 1 x salt and pepper knob of butter
- 1 Tbsp. vegetable oil
- 300 ml chicken stock
Directions
- Put the wine vinegar raisins apricots grnd ginger cinnamon fresh ginger cloves and juniper berries in a non metallic dish.
- Add in the chicken pcs and cover with the marinade.
- Cover and leave to marinate for at least 3 to 4 hrs or possibly overnight.
- Remove the chicken from the marinade and pat dry on kitchen paper.
- Season the flour with salt and pepper then coat the chicken with the flour.
- Heat the oil and butter in a flameproof casserole dish add in the chicken skin side down and fry till golden.
- Turn and brown the other side.
- Lift the chicken out and put to one side. Pour off any excess fat.
- Pour the marinade and stock into the casserole dish bring to the boil stirring return the chicken.
- Boil for 2 to 3 min and then transfer covered to the simmering ovenfor 1 to 1 1/2 hrs till the chicken is tender. Transfer the chicken to a hot plate boil the liquid to reduce to a thicker sauce. Pour over the chicken.
- Lovely with boiled rice.
- The sauce for this casserole dish is rich and spicy and makes a lovely winter dish. During cooking the raisins and apricots become plump and juicy.
- Serves 4
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