THE LAST OF THE WINE RECIPES
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WINE BRAISED CHICKEN | CHICKEN RECIPES | JAMIE OLIVER
Juicy chicken, cooked in wine with pops of sweetness from the roasted grapes – delicious!
Total Time 1 hours 15 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5.
- Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
- Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
- Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
- Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
- Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
- Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
- Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
- Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
- Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.
Nutrition Facts : Calories 588 calories, FatContent 15.8 g fat, SaturatedFatContent 3.7 g saturated fat, ProteinContent 49.8 g protein, CarbohydrateContent 57.8 g carbohydrate, SugarContent 23.2 g sugar, SodiumContent 0.5 g salt, FiberContent 7.6 g fibre
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From californiawineryadvisor.com
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From pressdemocrat.com
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