Chicken in aromatic sweet and sour sauce
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Serves:     people
Notes from Anna
  • This is another quick and simple but really tasty chicken dish that pretty much takes care of itself while cooking. Mop up the juices with crusty bread.


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  1. Rinse the chicken joints under the tap and pat dry with kitchen paper.
  2. Wash and finely chop the rosemary, sage and thyme. Peel and bash the garlic.
  3. Heat the oil in a pan over a medium heat. Add the chopped herbs, the bashed garlic clove and the chilli flakes. Fry gently for 1 or 2 minutes until the herbs release their aroma.
  4. Turn the heat up. Add the chicken to the pan and brown the joints all over. This will take a good 10 minutes.
  5. Pour the vinegar over the chicken and let it bubble away for a couple of minutes. Add a little hot water if it starts to look a bit dry. Add a pinch of salt and a good grind of black pepper. Add the bay leaf.
  6. Turn the heat down low, cover the pan with a lid and cook for 25 minutes.
  7. Check that the chicken is cooked by piercing the fattest part of the joint with a knife. If the juices that come out are clear, it’s done. If they’re still pink, the meat needs to cook a bit longer.
  8. Lift the chicken pieces out of the pan and keep them warm. Remove the garlic.
  9. Add the honey to the pan and let the sauce bubble for 1 minute. Pour over the chicken pieces and serve immediately.

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