ingredients
Preparation: 10 minutes
Cooking: 40 minutes
Serves: 4 - 6
1 x 1.6kg whole British Quality Chicken cut into pieces
OR 6 x British Quality Chicken quarters
(look out for the Red Tractor and Union Jack on packs)
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
Method
- Heat a large casserole dish and add butter. Add chicken and colour skin side golden brown.
- Add the onion, garlic and carrots to the chicken, along with half the sherry vinegar.
- Cover, reduce the heat, and cook for 30 minutes.
- Meanwhile, deseed and skin the tomatoes. Heat the oil in another pan and add the tomatoes, cook slowly for 10 minutes and take off heat.
- 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.
- Put the chicken back in, add the tomatoes and parsley. Season and serve with mashed sweet potatoes and griddled baby leeks.