Name: Braised chicken with thyme and sherry
Prep time: 12 min
Cook time: 55 min
Total time: 67 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 2 celery stalks, sliced; 1 brown onion, chopped; 2 garlic cloves, minced; 8 baby carrots, trimmed and peeled; 3 large fresh thyme sprigs; 1/3 cup plain flour; sea salt and cracked black pepper; 8 chicken thighs on the bone 1/2 cup semi-sweet sherry; 2 1/4 cup chicken stock; 1 1/2 tablespoon dijon mustard; 600 gram new potatoes, halved (or quartered if large); handful flat-leaf parsley; crusty bread, to serve

Braised chicken with thyme and sherry

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Serves 4

Prep

12M

Cook

55M

Total

1H 7M

Ingredients

3 tablespoon olive oil

2 celery stalks, sliced

1 brown onion, chopped

2 garlic cloves, minced

8 baby carrots, trimmed and peeled

3 large fresh thyme sprigs

1/3 cup plain flour

sea salt and cracked black pepper

8 chicken thighs on the bone 1/2 cup semi-sweet sherry

2 1/4 cup chicken stock

1 1/2 tablespoon dijon mustard

600 gram new potatoes, halved (or quartered if large)

handful flat-leaf parsley

crusty bread, to serve

Method

1.Preheat oven to 200°C (180°C fan)

2.Heat half of oil in saucepan over medium-high heat. Add celery, onion, garlic, carrots and thyme and cook for 8-mins until beginning to soften.

3.Meanwhile, coat chicken; pour flour on plate and season with salt and pepper. Coat chicken thighs one at a time in flour, tapping each chicken thigh over plate to remove excess flour. Place floured chicken on clean plate.

4.Transfer vegetables from saucepan to bowl. Return saucepan to stovetop and heat remaining oil.

5.Cook chicken pieces in saucepan fore few mins on each side until golden. Pour off any excess fat and transfer to bowl with vegies.

6.Deglaze saucepan with sherry. Boil liquid for 1 min to reduce, scraping bottom of pan to include any bits left from chicken.

7.Add stock to saucepan, and stir in mustard and potatoes. Add chicken and vegies. Stir well and bring to a simmer. Season

8.Arrange chicken pieces skin side- up so skin crisps while cooking. Place saucepan in oven and cook for 25 to 30 mins until chicken is cooked and potatoes are tender.Remove saucepan from oven.

9.To serve; season dish to taste. Spoon into serving bowls, sprinkle with parsley and serve with crusty bread to soak up the yummy juices.

Equipment Sharp knife; large ovenproof saucepan or metal baking dish; 2 plates; wooden spoon, 2 large bowls, tongs.
Note

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