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Braised winter chicken

Braised winter chicken

The mulled wine flavours in which the chicken is cooked smacks of winter, 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
Serves 6
Prep/Cook time: 1 hour+
A roasting dish filled with golden braised chicken and chopped vegetables

Ingredients

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 satsumas studded with 4 cloves each
2 tablespoons dark muscovado sugar
12 chicken thighs or legs
Salt and pepper
1 tablespoon oil
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 tablespoons plain flour
100g dried cranberries
300ml chicken stock

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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Recipe

  1. 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. If using defrosted cooked meat, you can only reheat this meat once so only cook what you can eat.
  2. 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.

  3. 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.

  4. 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.

  5. 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
Store in
Airtight container
Time
Up to 3 months
Where to store
Freezer
Reheat
Defrost overnight. Cook on the hob for 30 minutes

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

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