Braised winter chicken (or turkey)
Braised winter chicken (or turkey)
Ingredients
Perfect portions
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Put the wine, mulled wine spice bag, and sugar in a pan. Bring to the boil and bubble until the mixture has reduced, about 10 -15 minutes. Add the satsumas studded with cloves.
This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.
Season the chicken skin with salt and pepper, and in a large pan, heat the oil and fry the chicken pieces until golden. Add the onions, garlic and cook for a further 5 minutes.
Add the flour and cook, stirring, for 1 minute before adding the reduced wine and stock. Bring the mixture to the boil, then cover and cook at 200°C (400°F) mark 6 for about 1 hour, the sauce should be the consistency of gravy.
Uncover the casserole, stir in the cranberries and cook for a further 30 minutes. Remove the satsumas and put into the compost bin. Serve the casserole immediately.
To freeze: Make the recipe up to the end of step 3. Cool then put into a freezer proof container, label and freeze for up to 3 months.
To use: Thaw over night, put into a flameproof casserole dish, slowly bring to the boil on the hob. Add the cranberries and reduce to a gentle simmer. Cook for 30 minutes or until heated through.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.