Chicken in Red Wine with Raisins |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 4 |
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This is a medieval recipe, originally intended for rabbit, but equally good with chicken. Ingredients:
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) |
Directions:
1. Put the wine, vinegar, raisins, apricots, ground ginger, cinnamon, fresh ginger, cloves and cranberries in a dish.
2. Add the chicken breasts and spoon the liquid over them.
3. Cover and leave to marinate in a cool place for 3-4 hours or overnight.
4. Remove the chicken from the marinade and dry with paper towel.
5. Reserve the marinade.
6. Coat the chicken in flour.
7. Heat the butter and oil in a large pan, add the chicken, and fry until lightly browned, turn over and fry the other side.
8. Drain on kitchen paper.
9. Pour off any excess fat from the pan, then stir in the stock and reserved marinade and bring to the boil.
10. Return the chicken to the pan, cover tightly and cook for about 30 minutes, until the chicken is tender.
11. Transfer the chicken to a warmed serving plate and keep hot.
12. Boil the liquid until reduced and thickened, and then pour over the chicken.
13. Serve garnished with orange segments.
14. Accompany with rice.
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