Ingredients
(Serves 2)
4 chicken thighs, bone-in and skin on
1 tbs olive oil
2 onions, sliced
2 garlic cloves, chopped
½ tbs flour
250ml red wine
½-1 tbs sugar
1 tsp salt
½ onion sliced
1 cinnamon stick
1tsp coriander, crushed
1 clove
1 tsp black peppercorns, crushed
1/2 orange, sliced
½ lemon, sliced
2tbs mixed fruit / sultanas
1 tbs green olives, sliced
salt and pepper
Method
In a pan, simmer the red wine, sugar, salt, onion, cinnamon, coriander, clove, black peppercorns, orange, and lemon for 10 minutes and leave to infuse.
Sieve and add mixed fruit/sultanas.
In a hot pan, fry the skin of the chicken to a dark golden brown. Remove and put into an ovenproof dish and then cook the onions in the pan until golden brown and add the chopped garlic and stir in the flour.
Stir in the wine and bring to a boil.
Pour around the chicken and bake in the oven for 25mins until the chicken comes away from the bone.
Stir in the olives and season.
The Avenue Cookery School
3 Enterprise Way
Wandsworth
London
SW18 1FZ
Insta - @avenuecookery
FB - @theavenuecookeryschool