Serves 4 people – from the Chairman’s Kitchen
A delicious go to when there is a quartet to feed!
- 8 Chicken Legs – skin on or off
- 1 tsp grouund Black Pepper
- 1 tsp Salt
- 40ml Oil
- 2 medium sized Tomatoes
- 10g fresh Ginger – peeled and rough chopped
- 4 cloves of Garlic – peeled and rough chopped
- 1 tsp ground Cummin
- ½ tsp ground Cardamon
- 1 tsp dried Thyme
- 1 Brown Onion – peel, cut in half and thick slice
- 8 Baby Carrots – top and tail
- 60ml Red or White Wine
- 250ml Vegetable Stock – warmed
Pre heat oven to 130C
Make tomato, ginger & garlic into a paste.
Heat oil in a large casserole pan, lightly dust chicken pieces with salt and place in pan, and when seared all over remove and set aside, keeping warm.
Add wine and reduce, scraping the pan at the same time with a wooden spoon to loosen any chicken tidbits that remain.
Add sliced onion and carrots, cook for 2 minutes, then return chicken to the pan along with the spices, pepper, salt and vegetable stock.
Place a lid on the pan and put in preheated oven for 90 minutes.
Remove chicken and carrots from the pan and keep warm, then reduce the contents of the pan until it becomes thick – about 20 minutes.
The chicken can be returned to the pan with the sauce or placed straight on to the plate.
Serve with Basmati rice or mashed potatoes and if you want a green I recommend Spinach leaves braised lightly in a fry pan.