Sangria Chicken

I found this recipe in the Telegraph by Georgina Hayden. It sounded fun and simple enough and, I took the bold decision to cook this for the first time when we had guests. I'm relived to say it was a success! It's a one pot wonder, vibrant, colourful and packed full of flavour.

Ingredients

Method

Ingredients

  • SERVES 6
  • 2 Red Onions, Peeled
  • 4 Garlic Cloves, unpeeled
  • 2 Red Peppers, halved and seeds removed
  • 1 Orange
  • 1 Lemon, sliced
  • 4 Sprigs of Rosemary, leaves picked
  • 1 Cinnamon Stick
  • 20 Green pitted olives, halved
  • 2 teaspoon Capers, in brine
  • 1/2 teaspoon Dried red chilli flakes
  • 12 Skin-on, bone-in chicken thighs
  • Olive oil for drissling
  • 250 ml Fruity red wine
  • 2 tablespoon Sherry Vinegar
  • 2 tablespoon Honey

Method

one. Preheat the oven to 200C/
180C fan/gas mark 6.

two. Cut the onions into 2cm-thick wedges and place in a large roasting tray. Crush the garlic cloves slightly in their skin. Slice the red peppers into 2cm strips. Use a vegetable peeler to pare off a couple of wide strips of orange zest, and cut half of the orange into wedges (keeping the other half for later). 
Add them all to the tray with the sliced lemon, rosemary leaves, cinnamon stick, olives, capers and dried 
chilli flakes.

three. Add the chicken to the tray, season generously with sea salt and freshly ground black pepper, and drizzle everything with olive oil. Massage everything together, then reposition the chicken on top of the fruit and vegetables, skin-side up. Sprinkle with a little more salt.

four. Pour the red wine into the base of the roasting tray along with the sherry vinegar and the juice of the remaining orange half. Place the tray in the oven and cook for 45 minutes, or until the chicken skin is crispy and the wine has reduced significantly. If the wine looks like it is reducing away entirely, add a splash more or a little water. Drizzle everything with honey then return to the oven for a final five minutes to caramelise. Serve with rice or bread and a leafy green salad.

Serving Suggestion. Citrus Salad Basmati Rice (Once even with pumpkin wedges, roasted in the oven with cayenne pepper, garlic and chilli flakes)

Possible Amendment.