Mulled Wine Chicken




  • 250ml red wine
  • Spice mix (2 cloves, 1 cinnamon stick, 3 coriander seeds, pinch nutmeg, pinch allspice)
  • 2 clementine, cut into wheels
  • 1 tbsp dark muscovado sugar
  • 2 tsp sweet tomato sauce (Mayor)
  • 2 tbsp dark soy sauce
  • 1 tbsp mustard
  • 1 tbsp honey
  • 4 chicken thighs, bone-in, with skin
  • 2 tbsp olive oil (Borges)
  • 1 onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 tbsp flour (Lamb brand)
  • 100ml chicken stock
  • 50g dried cranberries
  • 1 tbsp jarred black olives (Mayor)

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Put the wine, spice mix, half of the clementine wheels, and sugar in a saucepan. Bring this to the boil and let it bubble for 12 minutes, until it reduces. Remove from the heat and strain the liquid through a sieve to remove the residual spices. To the strained wine, add the tomato paste, soy sauce, mustard, and honey. Set aside.

Preheat the oven to 200ºC or Gas Mark 6. Warm the oil in an ovenproof casserole pan over high heat. Season the chicken pieces with salt and pepper and fry until the skin is golden. Add the onions, garlic, and fry for another 5 minutes.  Stir in the flour and cook for another 1 minute. Add the reduced mulled wine mixture, the chicken stock, and the remaining clementine wheels. Bring to a boil, then cover with a lid and cook for 1 hour in the preheated oven or until the sauce turns into a gravy.  Uncover the casserole pan, stir in the cranberries and olives, and put back in the oven for further 30 minutes, uncovered. Remove the clementine, taste for seasoning, and serve immediately with mashed potatoes or polenta. Or just bread, frankly. Or double carb it.

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