{"id":2183,"date":"2023-01-06T12:33:41","date_gmt":"2023-01-06T12:33:41","guid":{"rendered":"https:\/\/westbrookcookers.com\/?p=2183"},"modified":"2023-01-06T12:35:32","modified_gmt":"2023-01-06T12:35:32","slug":"chicken-with-red-wine","status":"publish","type":"post","link":"https:\/\/westbrookcookers.com\/?p=2183","title":{"rendered":"Money Saving Chicken in Red Wine with Raisins"},"content":{"rendered":"<p><!--more--><\/p>\n<p>Chicken in Red Wine with Raisins<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2185 aligncenter\" src=\"https:\/\/westbrookcookers.com\/wp-content\/uploads\/2023\/01\/chicken-in-red-wine-sauce-02-200x300.jpg\" alt=\"chicken in red wine sauce\" width=\"200\" height=\"300\" srcset=\"https:\/\/westbrookcookers.com\/wp-content\/uploads\/2023\/01\/chicken-in-red-wine-sauce-02-200x300.jpg 200w, https:\/\/westbrookcookers.com\/wp-content\/uploads\/2023\/01\/chicken-in-red-wine-sauce-02-683x1024.jpg 683w, https:\/\/westbrookcookers.com\/wp-content\/uploads\/2023\/01\/chicken-in-red-wine-sauce-02-768x1152.jpg 768w, https:\/\/westbrookcookers.com\/wp-content\/uploads\/2023\/01\/chicken-in-red-wine-sauce-02-1024x1536.jpg 1024w, https:\/\/westbrookcookers.com\/wp-content\/uploads\/2023\/01\/chicken-in-red-wine-sauce-02.jpg 1280w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>We all have to save money these days.\u00a0 Chicken thighs are so much cheaper than Chicken breast, and far more tasty.\u00a0 Combine this with a marinade and you have a dish fit for a king!\u00a0 The following ingredients can be swapped for whatever you may have at the bottom of your fridge.\u00a0 I included finely chopped Leek and mushrooms from the bottom of the fridge to make this dish a money spinner.\u00a0 You could add carrots or fennel.<\/p>\n<p><strong>You will need<\/strong><\/p>\n<ul>\n<li>1\/2 pint leftover red wine<\/li>\n<li>3 large tablespoons of red wine vinegar<\/li>\n<li>4 0z. of no-soak apricots<\/li>\n<li>2 ounces of sultanas<\/li>\n<li>A tsp of ground ginger, and a tsp. of ground cinnamon<\/li>\n<li>half inch of fresh root ginger, peeled and grated<\/li>\n<li>4 cloves, 4 pieces of dried cranberry<\/li>\n<li>6 large chicken thighs &#8211; chopped into pieces<\/li>\n<li>2 tablespoons of flour, + seasoning<\/li>\n<li>Large knob of butter + a tablespoon of oil<\/li>\n<li>1\/2 pint of chicken stock<\/li>\n<li>Finely chop 2 medium size leeks and finely chop a handful of mushrooms<\/li>\n<\/ul>\n<p><strong>What to do<\/strong><\/p>\n<p>Make a Marinade in a non metallic dish with the following:-<\/p>\n<p>Wine, vinegar, raisins, apricots, ground ginger, cinnamon, fresh ginger, cloves and dried cranberry.<\/p>\n<p>Add the chicken pieces and leave for 4 hours, or overnight if you can.\u00a0 When you are ready to cook &#8211;\u00a0Turn on your hob and keeping the lid down, turn the dial to no. 8 (<strong>remember, it is not advisable to leave the lid down for longer than 15 mins and your green light has gone out.)<\/strong>\u00a0 <strong>Set your digital temperature in your roasting oven to simmering (130 degrees)<\/strong><\/p>\n<p>Remove the chicken from the marinade, and pat the pieces dry with kitchen paper.\u00a0 Season the flour with salt and pepper and coat the chicken pieces.<\/p>\n<p>Cooking on your hob, heat the oil and butter in a flameproof casserole dish and add the finely chopped leeks and mushrooms and cook for 2-3 minutes,\u00a0 stirring to prevent overcooking. Lift out to set aside and then add the chicken pieces to brown each side, and again lift the chicken out with a slotted spoon and set aside.<\/p>\n<p>Pour the marinade and stock into your casserole dish and heat up to boiling on you hob.\u00a0 Return the chicken, leek and mushroom mixture\u00a0 and boil for 2-3 minutes.<\/p>\n<p>Now put your lid on your casserole dish and transfer all to the simmering oven (which you have set to 130 degrees) and leave for one and a half hours.\u00a0 If you have too much sauce, lift the chicken mixture out and rapidly boil the sauce to reduce it.\u00a0 This will intensify the flavour of the sauce.\u00a0 Served with boiled rice, this dish is DELICIOUS!!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"Chicken in Red Wine with Raisins &nbsp; We all have to save money these days.\u00a0 Chicken thighs are so much","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[227,207,232],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Money Saving Chicken in Red Wine with Raisins | Westbrook Cookers chicken in Red wine with raisins<\/title>\n<meta name=\"description\" content=\"Chicken in Red Wine with Raisins &nbsp; 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