Saucy Bird.

I love chicken. 

I love sauce. 

I especially love a chicken dish that will kindly make a delicate clear sauce all on its own.

Maximum sauce, minimal work.

Splash out and buy some organic veges, it makes all the difference in this rustic and hearty dish.  

Recipe:

splash of oil

1 happy chicken

2 small onions

2 cloves of garlic 

2 organic carrot

1 organic celery stalk

1/4 cup of both dried apricots and prunes

1/2 cup of kalamata olives

1 bottle of sav.

4 sprigs of thyme 

handful of parsley

s&p  

Preheat oven to 175 degrees.

Soak the prunes and apricots in 2 cups of wine. 

Joint the chicken. Boil the carcass in 2 cups of water to make a light stock. 

Alternatively you could just buy a pack of chicken thighs & stock. 

Sear the chicken pieces in a heavy based frying pan in oil until golden brown. Remove from heat.

In the same pan sweat onions, once translucent add the finely chopped carrots, celery and garlic. Cook for another couple of minutes then re add the chicken to the pan generously season. Crank up the heat and add the wine, dried fruit, olives & one cup of the chicken stock and bring the boil. 

Once boiling chuck straight in the hot oven and leave to cook for 18-20 minutes.  

Then hey presto you have a moist chicken swimming in a luxurious white wine sauce. Cover with parsley then serve with  a wedge of lemon and a hot crusty loaf of bread. 

enjoy

x

Abbey