Chicken Braised with Sherry Vinegar and Grapes Recipe

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Chicken Braised with Sherry Vinegar and Grapes Recipe-recipe ideas-new recipes-woman and home
Chicken Braised with Sherry Vinegar and Grapes Recipe-recipe ideas-new recipes-woman and home
(Image credit: Gareth Morgans)
Serves6
SkillEasy
Preparation Time35 mins
Cooking Time55 mins
Total Time1 hours 30 mins
Nutrition Per PortionRDA
Calories360 Kcal18%
Fat13 g19%
Saturated Fat5 g25%
By Woman and Home
published

Ingredients

  • 12 free-range chicken joints (breast and thigh) on the bone
  • 2tbsp plain flour, seasoned
  • 25g (1oz) unsalted butter
  • 2tbsp olive oil
  • 18 small shallots
  • 2 garlic cloves, finely chopped
  • 150ml (¼pt) sherry vinegar
  • 600ml (1pt) chicken stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 450g (1lb) green seedless grapes
  • 2tsp cornflour, mixed with a little cold water

You will need

  • 2.5 litre (4½pt) flameproof casserole dish

Method

  1. Preheat oven to 180 C, 160 C fan oven, 350 F, gas 4. Toss the chicken pieces in the seasoned flour. Next, heat the butter and oil together in a frying pan and, when really hot, fry the chicken pieces in two or three batches until well browned all over. Place the chicken in the casserole dish.

  2. Brown the shallots in the frying pan, stir in the garlic, then put them in the casserole. Now add the vinegar, bring it to the boil, add the stock, then pour over the chicken. Tuck in the bay leaves and thyme. Cover and cook for

  3. 35 minutes, then add the grapes and cook in the oven for 15 minutes. Now transfer the chicken pieces, shallots and grapes to a warmed serving dish.

  4. Place the casserole on the hob, bring to the boil and whisk in the cornflour, then boil rapidly for a couple of minutes until the sauce is lightly thickened. Pour the sauce over the chicken and serve immediately with boiled rice.

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