AuthorFPG
DifficultyIntermediate

The mulled wine flavors the chicken is cooked in is delicious around Christmas time served with a creamy leek mashed potato or baked potato or couscous. Accompany with seasonal vegetables or braised red cabbage.

Yields6 Servings
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins
 75 bottle red wine
 1 mulled wine spice bag (or used 1 cinnamon stick, 2 cloves, 4 coriander seeds, little nutmeg and 2 all spice wrapped in a muslin bag)
 2 washed and scrubbed Satsuma’s studded with 4 cloves each
 2 tbsp dark muscavado sugar
 Salt and ground black pepper
 12 chicken thighs or legs
 1 tbsp oil
 1 onion, peeled and finely chopped
 3 garlic cloves, peeled and finely chopped
 1.50 tbsp plain flour
 100 g dried cranberries
 300 ml chicken stock
1

Put the wine, mulled wine spice bag, Satsuma’s and sugar in a pan. Bring to the boil and bubble until the mixture has reduced, about 10 -15 minutes. Add the Satsuma studded with cloves.

2

Season the chicken skin and in a large pan, heat the oil and fry the chicken pieces until golden. Add the onions, garlic and cook for a further 5 minutes.

3

Add the flour and cook, stirring, for 1 min before adding the reduced wine and stock. Bring the mixture to the boil, then cover and cook at 200°C (400°F) mark 6 for about 1 hour, the sauce should be could be the consistency of gravy.

4

Uncover the casserole, stir in the cranberries and cook for a further 30 minutes. Remove the Satsuma and put into the compost bin. Serve the casserole immediately.

Category

Ingredients

 75 bottle red wine
 1 mulled wine spice bag (or used 1 cinnamon stick, 2 cloves, 4 coriander seeds, little nutmeg and 2 all spice wrapped in a muslin bag)
 2 washed and scrubbed Satsuma’s studded with 4 cloves each
 2 tbsp dark muscavado sugar
 Salt and ground black pepper
 12 chicken thighs or legs
 1 tbsp oil
 1 onion, peeled and finely chopped
 3 garlic cloves, peeled and finely chopped
 1.50 tbsp plain flour
 100 g dried cranberries
 300 ml chicken stock

Directions

1

Put the wine, mulled wine spice bag, Satsuma’s and sugar in a pan. Bring to the boil and bubble until the mixture has reduced, about 10 -15 minutes. Add the Satsuma studded with cloves.

2

Season the chicken skin and in a large pan, heat the oil and fry the chicken pieces until golden. Add the onions, garlic and cook for a further 5 minutes.

3

Add the flour and cook, stirring, for 1 min before adding the reduced wine and stock. Bring the mixture to the boil, then cover and cook at 200°C (400°F) mark 6 for about 1 hour, the sauce should be could be the consistency of gravy.

4

Uncover the casserole, stir in the cranberries and cook for a further 30 minutes. Remove the Satsuma and put into the compost bin. Serve the casserole immediately.

Braised Chicken
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