Spiced Elizabethan Chicken with Plums
Source of Recipe
UKfoodTV
List of Ingredients
300ml red wine
grated zest and juice of 1 orange
4 cloves
115g raisins
1 tsp ground ginger
1 tsp ground cinnamon
freshly grated nutmeg
6 juniper berries, lightly crushed
4 chicken breasts, bones removed
25g butter
1 large onion, finely chopped
300ml chicken stock
a few sprigs of fresh rosemary
225g firm plums, halved and stoned
honey, to taste
25g flour
25g butter
salt and freshly ground pepper
Recipe
Mix together the red wine, orange zest and juice, cloves, raisins, ginger,
cinnamon, nutmeg and juniper berries. Place the chicken breasts in a large bowl, pour over the red wine mixture, cover and marinate in the fridge overnight.
Melt the butter in a heavy- based saucepan and fry the onion for 10 minutes, until softened.
Add the chicken stock to the onion. Bring to the boil. Add in the marinated chicken with its marinade and a rosemary sprig. Simmer gently over a low heat for 25 minutes, until the chicken is cooked through.
After the chicken has simmered for 15 minutes add in the plums.
Once the chicken is cooked, remove the chicken and plums using a slotted spoon and set aside to keep warm. Increase the heat under the stock mixture and boil briskly until slightly reduced and thickened.
Sweeten to taste with honey. Mix the flour and butter into a paste and add a little at a time to thicken the simmering sauce until you have achieved the consistency you require.
Return the chicken and plums to the thickened sauce and heat through thoroughly. Garnish with fresh rosemary and serve.
Serves 4.
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