Once again, I'm in a South Africa mood. On another site where I hang out, we're doing a Secret Santa, and a few days ago, I got my gift - South Africa-themed random items. Among these items, a CD filled with interesting South African music, including The Click Song...
Anyway, RoF doesn't care about music. Only food. So on to the recipe...
A few things first. A little warning - this is meant to be made a day ahead of serving time. I didn't do this (didn't read the recipe carefully enough before making it :). The dish was still quite delicious...
Also, the recipe says serve with pasta. I made pan-fried potatoes and salad to go with the dish and it worked out nicely.
Braised chicken thighs with red wine, sun-dried tomatoes and balsamic vinegar
16-18 chicken thigh portions (ca 2 kg)
2 tbsp olive oil
2 onions, thinly sliced
salt and milled black pepper
2-3 cloves garlic, crushed
1/4 cup shredded basil leaves, or 2 tsp dried oregano
125 g sun-dried tomatoes
3 cups chicken stock
1 cup dry red wine
1/4 cup balsamic vinegar
Trim excess fat from the chicken. Heat oil in a heavy, ovenproof casserole and brown the chicken on both sides over a medium-high heat, in 3-4 batches. When finished with each batch, remove chicken and set aside.
Reduce the heat and add the onions, some salt and pepper. Cook gently for 5-10 minutes or until very soft but not browned. Add small amounts of water to avoid browning, if necessary. Stir in garlic, herbs, and sun-dried tomatoes. Add chicken pieces to casserole. Add stock and wine, and bake in oven at 160 C for about an hour or until chicken is done. Remove from oven and allow to cool. Refrigerate overnight.
Before reheating the chicken, remove any congealed fat from the surface. Bring to a simmer on top of the stove. Check seasonings. Stir in the balsamic vinegar, and continue reheating on stovetop (or in oven at 160 C) until chicken is heated, about 20-30 minutes.
Serve with hot small pasta sprinkled with shredded basil or chopped parsley.
Recipe source: Cape Town Food
We drank Groot Constantia's 2004 Cabernet Sauvignon with our meal and it was a lovely match.
RoF is very stuffed and happy...