Chicken in Vine Leaves
Serves 4
8 chicken thighs, skinned, boned & trimmed of fat (or
use chicken breasts)
2 Cox's apples, peeled, cored, sliced & sprinkled with
lemon juice
8 fresh dates
1 tsp mixed spice
salt & pepper
16 vine leaves in brine
50ml chicken stock (or use wine ½pt)
Place chicken thighs between 2 sheets of wetted greaseproof
paper and flatten with a rolling pin. Place skinned side down and arrange
apple slices & dates on each one. Sprinkle with spice & season.
Roll up. Wrap 2/3rds in vine leaves, leaving some
chicken showing. Pack the parcels into a shallow ovenproof dish and spray
with frylight. Pour over the stock (or wine if using) and cover.
Bake Gas 5/190ºC/3750ºF for 35-40 mins.
Once cooked, remove the chicken from the dish and arrange on
a warmed serving plate. Place juices into a pan and boil to reduce
slightly. Serve with the chicken.
Nice served with rice.
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