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Bitter Chicken
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Description
Chicken angrily braised in dry red wine until black and orange. Even the berries are furiously tasty. If you’re not feeling quite so bitter, add a teaspoon of brown sugar and half a cup of water to the sauce halfway through cooking time.
Ingredients
- 3 Tablespoons Flour
- ½ teaspoons Cinnamon
- Salt And Pepper, to taste
- 3 whole Chicken Breasts
- 1 cup Raisins
- ½ cups Dried Blueberries
- 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Dry Red Wine, Divided
- Rice, To Serve
Preparation
Put the flour in a bag and add cinnamon and seasoning. Drop the chicken breasts into the bag and shake to coat.
Put the dredged chicken into a deep oven dish and scatter the raisins and blueberries on top. Pour in 300ml red wine and season. Put in the oven for thirty minutes at 150ºC (300ºF).
Then add the remaining 200ml wine, season again, turn the chicken breasts over, and cook at the same temperature for a further twenty minutes.
Serve with rice.
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