Recipe by JustJanS
Another magazine find that I'm storing here until I try it. The combination of flavours looks yummy.
Top Review by I'mPat
This was thoroughly enjoyed though I had to make some changes for dietary and supply reasons. I used white wine (a chardonay in place of red), and sultanas (in place of currants) and added some sliced carrot, in step 6. I purchased 6 boneless skinless thighes and their weight was just over a kilo so I quartered them and the cooking time was perfect. I didn't cook the sauce down to the syrupy stage as I wanted some to mix with the rice but otherwise followed recipe and got some very succulent chicken. We thoroughly enjoyed what we had and I think the white wine maybe made for a lighter dish as the red wine would be more robust and to be honest I am not a big fan of olives but do like the flavour they impart into a dish and they worked really well here.
- 2 tablespoons olive oil
- 2 cloves garlic, bruised
- 800 g skinless chicken thighs, halved
- all-purpose flour, seasoned to taste
- 1 large onion, thinly sliced
- 250 ml red wine
- 1 bay leaf
- 3 sprigs rosemary
- 1 tablespoon white wine vinegar
- 1 teaspoon caster sugar
- 150 ml chicken stock
- 1 tablespoon currants
- 1⁄2 cup black olives
- 2 tablespoons pine nuts, roasted (I do this in a small dry pan over a low heat, shaking 'til golden)
- 1⁄4 cup flat leafed parsley
Directions See How It's Made
- Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
- Dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches.
- Remove all from the pan.
- Add the onion and cook for 8-10 minutes, or until almost soft.
- Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
- Add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender.
- Remove the chicken from the pan and keep warm.
- Add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
- Return the chicken to the pan and stir in the parsley and pine nuts and serve immediately.