Preheat your oven to 180 deg C.
Marinate 6 chicken thighs in 500ml of Prosecco overnight in a bowl in the refrigerator .
Use your mortar and pestle to grind 3 tsp of fennel seeds together with 2 whole cloves .
Add 30 gm of grated dark chocolate and set aside .
Peel and chop 2 onions and soften over a medium heat in a pan with a little oil .
Add the chicken thighs and fry lightly , until golden .
Go back to the bowl with the chocolate and spice mix and add 1 tbs of raw sugar ,freshly chopped chilli ( as much as you are comfortable with ).....mix this altogether with 4 tbs of white wine vinegar and add this to the pan with the chicken and onions .
Place the combined ingredients into an ovenproof serving dish ,cover with a lid and let it simmer away for 40 minutes in your preheated oven .
You can add a good splash of Prosecco if it dries a little through cooking .
I will be serving this dish with wild rice , artichoke hearts and green beans .....
Enjoy !!
Marinate 6 chicken thighs in 500ml of Prosecco overnight in a bowl in the refrigerator .
Use your mortar and pestle to grind 3 tsp of fennel seeds together with 2 whole cloves .
Add 30 gm of grated dark chocolate and set aside .
Peel and chop 2 onions and soften over a medium heat in a pan with a little oil .
Add the chicken thighs and fry lightly , until golden .
Go back to the bowl with the chocolate and spice mix and add 1 tbs of raw sugar ,freshly chopped chilli ( as much as you are comfortable with ).....mix this altogether with 4 tbs of white wine vinegar and add this to the pan with the chicken and onions .
Place the combined ingredients into an ovenproof serving dish ,cover with a lid and let it simmer away for 40 minutes in your preheated oven .
You can add a good splash of Prosecco if it dries a little through cooking .
I will be serving this dish with wild rice , artichoke hearts and green beans .....
Enjoy !!
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