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Maggie Beer’s chicken with vino cotto
Serves 4 Starters and mains
Ingredients
- 8 chicken drumsticks
- grated zest and juice of 2 lemons
- 5 fresh bay leaves
- 2 sprigs rosemary
- ½tsp ground cinnamon
- 2tbsp extra virgin olive oil
- 50g flaked almonds
- 40g unsalted butter
- 4tbsp vino cotto or balsamic vinegar
- 16 green olives, pitted
- 75g raisins
- 50g salted capers, rinsed and drained
- chopped fresh flat-leaf parsley, to serve
Method
Place the chicken in a dish with the lemon zest, bay leaves, rosemary, cinnamon and olive oil and leave to marinate for at least 1 hour before cooking (overnight is even better, if you have time).
Preheat the oven to 200°C/390°F/Gas 6. Sprinkle the almonds onto a baking tray and roast for 5 minutes or until golden, then set aside to cool. Increase the oven temperature to 220°C/425°F/Gas 7.
Heat the butter in a large ovenproof frying pan over a medium heat. Season the chicken with salt, then remove it from the marinade. Working in batches so you don’t overcrowd the pan, gently fry the chicken for 8-10 minutes, or until golden brown all over, turning once. Transfer the pan to the oven and roast for 10 minutes. Drain off any excess fat.
Place the pan over a high heat and add the vino cotto or balsamic vinegar to deglaze, then add the olives, raisins and capers. Return to the oven for 10 minutes, or until the chicken is thoroughly cooked through.
Sprinkle the almonds and parsley over the chicken, then squeeze over the lemon to taste. Rest for 10 minutes before serving.
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