A tasty chicken dish enhanced with our 4-5 year old, barrel aged, Cabernet Vinegar. Start the simple step of salting the chicken the day ahead for best results.
- 900g chicken thighs, bone in & skin-on
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 tablespoon, garlic, finely chopped
- 1 escshalot, finely diced
- ½ cup Cabernet wine, or other dry red wine
- ¼ cup Lirah Grand Reserve Cabernet Vinegar
- 3 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 2 bay leaves
- ¼ cup chicken stock
- ¼ teaspoon chilli flakes
- Place chicken in a baking dish and sprinkle both sides with salt Refrigerate, with skin-side up and uncovered for at least 30 minutes and up to 24hrs ahead. This helps in getting the skin to crisp and brown.
- Preheat oven to 220 degrees.
- Heat a large oven-proof pan over medium heat, add the olive oil and when it is hot add the chicken with the skin-side down. Cook, without moving, for 10 minutes being mindful that your pan doesn’t get too hot, until the skin becomes golden brown. Turn the chicken and cook a further 2-3 minutes on the other side. Remove chicken from the pan and set aside on a plate.
- From the same pan, remove most of the fat, leaving enough to fry the garlic and escshalot. Fry approx. 30 seconds then add red wine and Lirah Grand Reserve Cabernet Vinegar and scrape the pan to loosen any brown bit from the previously cooked chicken. Add the tomato paste, mustard, thyme, bay leaves and chicken stock and bring to the boil. Return chicken to the pan, skin-side up, then transfer the pan to the oven and cook for 25 – 30 minutes until the sauce is bubbling and the chicken is cooked all the way through.
- Remove the bay leaves and sprinkle with chilli flakes.
- Serve chicken with the pan sauce spooned over the top, steamed greens on the side and crusty bread to mop up the juices.