Braised Christmas Chicken

Great for freezing

The mulled wine flavours the chicken is cooked in smacks of Christmas and is delicious served with a creamy leek mashed potato or baked potato or you could even serve it with couscous. Accompany with seasonal vegetables or braised red cabbage.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 15 min
Cook time: about 2 hour
Serves 6

  • 75cl bottle red wine
  • 1 mulled wine spice bag (or use 1 cinnamon stick, 2 cloves, 4 coriander seeds, little nutmeg and 2 all spice wrapped in a muslin bag)
  • 2 washed and scrubbed Satsuma’s studded with 4 cloves each
  • 2 tablespoon dark muscavado sugar
  • Salt

    Salt

    Consider tablesalt, sea salt or crystals.

    Sea salt’s pronounced and salty flavour means less is required to season food.

  • ground black pepper

    Black peppercorns

    Best used as a condiment.

    They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
    • Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
    • Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
    • Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
  • 12 chicken thighs or legs
  • 1 tablespoon oil
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1 1/2 tablespoon plain flour

    Flour

    For pastry making or to thicken sauces, soups, stews and casseroles.

    • Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
    • Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
  • 100g dried cranberries
  • 300ml chicken stock

Instructions

  1. Put the wine, mulled wine spice bag, Satsuma’s and sugar in a pan. Bring to the boil and bubble until the mixture has reduced, about 10 -15 minutes. Add the Satsuma studded with cloves.
  2. Season the chicken skin 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.
  3. Add the flour and cook, stirring, for 1 min 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 could be the consistency of gravy.
  4. Uncover the casserole, stir in the cranberries and cook for a further 30 minutes. Remove the Satsuma 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, slowly bring to the boil on the hob. Add the cranberries and reduce to a gentle simmer. Cook for 30 min or until heated through.

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