Add South African raisins to your one-pot-chicken for a subtle sweetness!
Preparation 15 minutes
Cooking 1 hour 20 minutes
1tbsp vegetable oil
4 chicken legs or 8 chicken thighs
1 large red onion, sliced
200ml South African dry white wine
200ml chicken stock
100g South African raisins
1tbsp chopped fresh parsley2-3 thyme sprigs
2-3tsp chicken gravy granules
100ml double cream
30g ground almonds
Chopped fresh parsley and toasted almonds, to garnish
- Heat the vegetable oil in a flameproof casserole dish and add the chicken legs or thighs. Cook for 4-5 minutes, turning occasionally until browned on both sides (this is important for a good flavour).
- Add the onion and cook for 2 minutes, then pour in the white wine and stock. Add the South African raisins, chopped parsley and thyme sprigs. Cover and cook on the hob over a low heat for 1hour 15 minutes, or cook in the oven for the same time (preheated to 190°C, Fan Oven 170°C, Gas Mark 5).
- Just before serving, stir in the chicken gravy granules to thicken, then add the double cream and ground almonds – reheating gently for a few moments. Serve, garnished with chopped parsley and toasted almonds.
COOK’S TIP: Serve with baked potatoes (cooked in the oven for 1 hour 15 minutes) or with creamy mash.