PREP TIME: 10 min
COOK TIME: 1 h
READY TIME: 1 h 10 min
CALORIES: 190 Kcal
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- 4 chicken pieces, about 175 g(6 oz) each
- 4 tablespoons brandy
- 250 g (8 oz) button onions, peeled
- 900 ml (1½ pints) Chicken Stock
- 250 g (8 oz) button mushrooms
- Chopped fresh parsley, to garnish
- 1 garlic clove, crushed
- 150 ml (¼ pint) red wine vinegar
- 150 ml (½ pint) red wine
- 1 tablespoon Worcestershire sauce
- Salt and pepper
1 Combine all the marinade ingredients. Place the chicken in a large shallow bowl and pour over the marinade. Set aside in a cool place for at least 3 hours, turning occasionally.
2 Preheat the grill to high. Drain the chicken, reserving the marinade, and brown briefly under the grill. Transfer the pieces to a casserole.
3 Pour the brandy over the chicken and ignite. When the flames die down add the onions and stock. Cover and cook in the preheated oven, 220°C (425°F), Gas Mark 7, for 50 minutes.
4 Add the mushrooms and cook for 10 minutes, or until the chicken is tender and the juices run clear when pierced on the thickest part.
5 Meanwhile, pour the reserved marinade into a saucepan and boil rapidly, uncovered, until reduced by half. Stir into the casserole. Garnish with the chopped parsley and serve at once.
- Calories: 190 Kcal
- Protein: 19 g
- Fat: 4 g
- Carbs: 6 g