Braised Chicken

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.

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

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.

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.

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.

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.

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Braised Chicken