Chicken with vinegar sauce

2
45 minutes

Ingredients

Chicken with vinegar sauce

  • 2 chicken legs, bone-in
  • 2 chicken thighs, bone-in
  • 8 garlic cloves, minced
  • 3 shallots, minced
  • 250ml of distilled malt vinegar, sweetened with 2 tsp sugar
  • 250ml of cider, medium sweet
  • 4 tbsp of double cream
  • 2 bay leaves
  • 1 tbsp of vegetable oil
  • 50g of butter
  • salt
  • pepper

Method

1
Preheat the oven to 180°C/gas mark 4
2
Heat a skillet over a medium-high heat and add the oil. Brown the chicken pieces, turning until golden all over. Once evenly coloured, add the butter and baste the chicken for a minute or so
  • 2 chicken legs, bone in
  • 2 chicken thighs, bone in (Or use 4 thighs)
  • 50g of butter
3
Place the skillet in the oven for 20 minutes. Remove the chicken and drain off most of the butter
4
Over a low heat, sauté the shallots and garlic with a pinch of salt until they're soft and sweet – be careful not to colour them. Remove from the pan
5
Add the vinegar and cider to the pan to deglaze and reduce by half. Remove the pan from the heat and let it cool a little
6
Once the sauce is around 50°C (you can pop a finger in without it burning) add the 4 tbsp of double cream and whisk it in. Taste and add a little more sugar if you think it needs it
7
Add the chicken and shallots back to the pan before serving. Once all heated through, serve with a crusty baguette and plenty of butter