Chicken in Red Wine with Raisins
This is a medieval recipe, originally intended for rabbit, but equally good with chicken.
300 ml Red wine (1/2 pint)
3 Tablespoon Red wine vinegar
100 Gram Seedless raisins (4 oz)
150 Gram No-soak dried apricots, halved (6 oz)
1 Teaspoon Ground ginger
1 Teaspoon Ground cinnamon
1 Ginger root (1cm) peeled, grated
4 Juniper berries, lightly crushed
4 x 150 Gram Chicken breast fillets, skin on (6 oz)
2 Tablespoon Plain flour
15 Gram Butter (1/2 oz)
1 Tablespoon Vegetable oil
300 ml Chicken stock (1/2 pint)
Orange segments to garnish
Put the wine, vinegar, raisins, apricots, ground ginger, cinnamon, fresh ginger, cloves and juniper berries in a dish. Add the chicken breasts and spoon the liquid over them. Cover and leave to marinate in a cool place for 3-4 hours or overnight.
Remove the chicken from the marinade and dry with kitchen paper. reserve the marinade. Coat in the flour.
Heat the butter and oil in a large pan, add the chicken, skin side down, and fry until lightly browned, turn over and fry the other side. Drain on kitchen paper.
Pour off any excess fat from the pan, then stir in the stock and reserved marinade and bring to the boil. Return the chicken to the pan, cover tightly and cook for about 30 minutes, until the chicken is tender.
Transfer the chicken to a warmed serving plate and keep hot. Boil the liquid until reduced and thickened, then pour over the chicken. Serve garnished with orange segments. Accompany with boiled rice.