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Braised chicken in mulled wine recipe from Christabel
Ingredients75cl red wine
1 cinnamon stick
2 tbsp honey
200g pack smoked bacon lardons
12 large chicken thighs (skin on (not boned))
12 shallots (peeled)
4 garlic cloves
2 tbsp plain flour
300ml (1/2 pint) hot chicken stock
225g (8oz) shiitake mushrooms
Small bunch flat leafed parsley (chopped)
Handy HintUse ready made mulled wine if you want to save some time.
Method1. Put the wine into a pan with the cinnamon stick, clove and honey. Bring to the boil, then reduce heat and bubble gently, uncovered, until the liquid has reduced to about a third of the original volume. Remove and discard the spices.
2. Preheat the oven to 180C (160C fan) gas mk 4. In a large flameproof casserole fry the bacon until crisp and golden, no need to use any oil. Remove with a slotted spoon. Fry the chicken pieces in the bacon fat, in batches, until golden all over. Remove with a slotted spoon and set aside.
3. Add the shallots and garlic to the pan and fry until golden. Sprinkle over the flour and cook, stirring, for 1 minute before returning the chicken and bacon to the pan, along with the reduced wine and stock. Bring the mixture to the boil, then cover and cook in the oven for 1 hour.
4. Uncover the casserole, stir in the mushrooms and continue to cook for a further 30 minutes. Serve scattered with parsley.