Chicken in Sherry Vinegar

Preparation Time: 10 minutes
Cooking time: 40 minutes
Serves: 4 - 6

With a subtle tang and delicious hint of sweetness, this mouth-watering, ophisticated dish is perfect for any occasion.

Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.

Ingredients

1 x 1.6kg whole British chicken cut into pieces
OR 6 x British chicken quarters
25g butter
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic
3 carrots, finely chopped
¼ pt sherry vinegar
8 tomatoes
1tbsp fresh chopped parsley
Salt & pepper

For the rice and peas
350g long grain rice
130g can kidney beans, drained and rinsed
2 spring onions, sliced

Method

1. Heat a large casserole dish and add butter. Add chicken and cook until skin side is golden brown.

2. Add the onion, garlic and carrots to the chicken, along with half the sherry vinegar.

3. Cover, reduce the heat, and cook for 30 minutes.

4. Meanwhile, deseed and skin the tomatoes. Heat the oil in another pan and add the tomatoes, cook slowly for 10 minutes and take off the heat.

5. Remove the chicken from the large pan and keep warm. Reduce the cooking liquid until almost dry. Add the rest of the vinegar and reduce by half.

6. Put the chicken back in, add the tomatoes and parsley. Season and serve with mashed sweet potatoes and griddled baby leeks.

Nutritional Information   Per Serving Per 100g Calories 654 kcal 98 kcal Protein 99.9 g 15 g Carbohydrates 5.6 g 0.8 g Fat 12.3 g 1.8 g Saturated Fat 3.1 g 0.5 g