Braised Chicken with Red Wine Vinegar (gf)
This succulent French-style chicken is braised in one of my favourite sauce combinations that’s savoury, sweet, and a little bit spicy.
4 whole chicken legs (thigh and drumstick)
sea salt and ground pepper
1 tablespoon olive oil
1 large red onion, thinly sliced
2 cloves garlic, crushed
2 small bay leaves
1 cinnamon stick
1 tablespoon tomato paste
½ teaspoon each ground turmeric and chilli flakes
½ cup red wine vinegar
1 cup chicken stock
long strips orange zest
juice 1 orange
1 tablespoon honey
⅓ cup currants or golden raisins
2 long red chillis
Preheat the oven to 180°C fan bake.
Dry the chicken with kitchen towels and season with salt and pepper. Heat the oil in a large frying pan over a medium-high heat.
Cook the chicken, skin-side down until golden brown, about 10 minutes. Place in a large baking dish, skin-side up. Don’t wash the pan.
Add the
