Prep 10 mins
Cook 5 hrs
This is a medieval recipe, originally intended for rabbit, but equally good with chicken.
- 10 ounces red wine
- 3 tablespoons red wine vinegar
- 4 ounces seedless raisins
- 6 ounces unsoaked dried apricots
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 inch gingerroot, peeled and grated
- 4 cloves
- 4 cranberries, lightly crushed
- 4 (6 ounce) chicken breast fillets
- 2 tablespoons plain flour
- 1⁄2 ounce butter
- 1 tablespoon vegetable oil
- 10 ounces chicken stock or 10 ounces chicken broth or 10 ounces chicken bouillon
- orange section (to garnish)
- Put the wine, vinegar, raisins, apricots, ground ginger, cinnamon, fresh ginger, cloves and cranberries in a dish.
- Add the chicken breasts and spoon the liquid over them.
- Cover and leave to marinate in a cool place for 3-4 hours or overnight.
- Remove the chicken from the marinade and dry with paper towel.
- Reserve the marinade.
- Coat the chicken in flour.
- Heat the butter and oil in a large pan, add the chicken, and fry until lightly browned, turn over and fry the other side.
- Drain on kitchen paper.
- Pour off any excess fat from the pan, then stir in the stock and reserved marinade and bring to the boil.
- Return the chicken to the pan, cover tightly and cook for about 30 minutes, until the chicken is tender.
- Transfer the chicken to a warmed serving plate and keep hot.
- Boil the liquid until reduced and thickened, and then pour over the chicken.
- Serve garnished with orange segments.
- Accompany with rice.