Chicken Braised with Red Wine Vinegar and Shallots
Photography Aaron McLean.
Made with red wine vinegar, this braised chicken gives you tender, succulent meat. Serve with baked potatoes topped with sour cream.
Serves: 4
INGREDIENTS
2 tablespoons butter
200 grams thick cut bacon, sliced
8 chicken thighs, boned with skin on
sea salt and freshly ground pepper
12 shallots
1 onion, very finely chopped
2 cloves garlic, crushed
sprigs of thyme
1 tablespoon tomato paste
½ cup good quality red wine vinegar
1 ½ cups chicken stock
METHOD
Heat a large sauté pan and drop in the butter. Add the bacon and cook until golden. Remove and set aside.
Tie each thigh with kitchen string to form a neat parcel. Season. Add to the pan and cook until a rich, golden brown colour on all sides. Remove and set aside. Add the shallots and cook until golden then remove and add to the chicken.
Drain off all but 2 tablespoons of the fat. Add the onion, garlic and the thyme and cook until tender then stir in the tomato paste. Add the vinegar and allow it to bubble up and reduce by half. Return the chicken, bacon and shallots to the pan, add the stock and season lightly.
Cover and simmer gently until the meat is tender and cooked through, about 40 minutes.
To serve: Place the chicken and shallots on a serving platter and pour over the sauce. Serve with baked potatoes topped with sour cream and a dollop of grain mustard or a potato casserole.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.