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Add a photoServings: 4
Ingredients
- 8 x Chicken Thighs
- 10 ounce Shallot Peeled
- 8 x Garlic Cloves Peeled
- 4 Tbsp. Extra Virgin Extra virgin olive oil
- 4 Tbsp. Balsamic Vinegar Salt And Pepper
- 1 Tbsp. Fresh Thyme
- 2 sprg Fresh Rosemary
- 2 tsp Red Currant Jelly
- 4 Tbsp. Creme Fraiche Or possibly Double Cream
Directions
- 1. Place chicken, shallots and whole garlic in dish in one layer. Add in oil and and 2 tbs of vinegar, turn, season well add in thyme and rosemary.
- 2. Stand for 1 hour if poss - longer in fridge
- 3. Add in couple Tbsp. and cook at mark 5, turning once or possibly twice for about 30-40 mins.
- 4. When cooked remove remove all to a serving dish leaving juices behind. Remove a much fat as possible.
- 5. Over a high heat add in 1 tbs balsamic vinegar and 1 tsp fruit jelly. Boil vigourously.
- 6. Add in cream and boil. Add in more vinegar, jelly or possibly cream to taste. Season and pour over chicken
- Serving Ideas : Boiled potatoes or possibly lightly buttered egg noodles.
- NOTES : usewhole chicken jointed or possibly guinea fowl, or possibly young rabbit joints
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 406 | |
| Calories from Fat 272 | 67% |
| Total Fat 30.48g | 38% |
| Saturated Fat 7.76g | 31% |
| Trans Fat 0.2g | |
| Cholesterol 86mg | 29% |
| Sodium 85mg | 4% |
| Potassium 441mg | 13% |
| Total Carbs 16.36g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.87g | 1% |
| Protein 17.96g | 29% |
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