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Chicken in Red Wine with Raisins

This is a medieval recipe, originally intended for rabbit, but equally good with chicken.

Ready In:
5hrs 10mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Millereg
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@Millereg
Contributor
"This is a medieval recipe, originally intended for rabbit, but equally good with chicken."
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  1. Millereg
    This is a medieval recipe, originally intended for rabbit, but equally good with chicken.
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