Leave ample time to marinate this old-time favourite.
5 people made this
4 shallots, finely chopped
2 teaspoons grated fresh ginger
½ teaspoon ground mace
Pinch of cayenne pepper
200ml (7fl oz) red wine
1 tablespoon fresh rosemary leaves, plus extra sprigs to garnish
4 chicken quarters, or 8 thighs, skinned
2 tablespoons plain flour
1 tablespoon sunflower oil
15g (½ oz) butter
Salt and black pepper
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Method Prep:10min › Cook:50min › Ready in:1hr
Put the shallots, ginger, mace, cayenne, red wine and rosemary leaves in a large bowl and add the chicken. Turn to coat evenly, then cover and leave to marinate in the fridge for several hours or overnight.
Drain the chicken thoroughly, reserving the marinade, and pat dry with kitchen paper. Sprinkle evenly with flour.
Heat the oil and butter in a wide, flameproof casserole, add the chicken and cook quickly until lightly browned all over. Add the reserved marinade with salt and pepper to taste.
Cover and simmer gently for 30-35 minutes, turning the chicken occasionally, until cooked through. Top with rosemary sprigs and serve with baked or boiled potatoes and lightly cooked Savoy cabbage or spring greens.