Recipe

Braised chicken with thyme and sherry

Jul 27, 2013 2:00pm
  • 12 mins preparation
  • 55 mins cooking
  • Serves 4
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Ingredients

Braised chicken with thyme and sherry
  • 3 tablespoon olive oil
  • 2 celery stalks, sliced
  • 1 brown onion, chopped
  • 2 garlic cloves, minced
  • 8 baby carrots, trimmed and peeled
  • 3 large fresh thyme sprigs
  • 1/3 cup plain flour
  • sea salt and cracked black pepper
  • 8 chicken thighs on the bone 1/2 cup semi-sweet sherry
  • 2 1/4 cup chicken stock
  • 1 1/2 tablespoon dijon mustard
  • 600 gram new potatoes, halved (or quartered if large)
  • handful flat-leaf parsley
  • crusty bread, to serve

Method

Braised chicken with thyme and sherry
  • 1
    Preheat oven to 200°C (180°C fan)
  • 2
    Heat half of oil in saucepan over medium-high heat. Add celery, onion, garlic, carrots and thyme and cook for 8-mins until beginning to soften.
  • 3
    Meanwhile, coat chicken; pour flour on plate and season with salt and pepper. Coat chicken thighs one at a time in flour, tapping each chicken thigh over plate to remove excess flour. Place floured chicken on clean plate.
  • 4
    Transfer vegetables from saucepan to bowl. Return saucepan to stovetop and heat remaining oil.
  • 5
    Cook chicken pieces in saucepan fore few mins on each side until golden. Pour off any excess fat and transfer to bowl with vegies.
  • 6
    Deglaze saucepan with sherry. Boil liquid for 1 min to reduce, scraping bottom of pan to include any bits left from chicken.
  • 7
    Add stock to saucepan, and stir in mustard and potatoes. Add chicken and vegies. Stir well and bring to a simmer. Season
  • 8
    Arrange chicken pieces skin side- up so skin crisps while cooking. Place saucepan in oven and cook for 25 to 30 mins until chicken is cooked and potatoes are tender.Remove saucepan from oven.
  • 9
    To serve; season dish to taste. Spoon into serving bowls, sprinkle with parsley and serve with crusty bread to soak up the yummy juices.

Notes

Equipment Sharp knife; large ovenproof saucepan or metal baking dish; 2 plates; wooden spoon, 2 large bowls, tongs.

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