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Panfried Chicken with Red Fruit Vinegar, Garlic & Sage

Panfried Chicken with Red Fruit Vinegar, Garlic & Sage

Serves 6

4 Tbsp extra virgin olive oil (EVO)
8 Mahy Farms chicken thighs
seasoned flour for dusting
10 cloves garlic, peeled and halved
1 handful fresh sage leaves
Sea salt and freshly ground black pepper
100ml Forum merlot vinegar
250ml Sabato beef stock
Heat the EVO over moderate heat in a large frying pan. Dust the chicken with flour and place in the pan. Add the garlic and sage and season well. Panfry for about 15 minutes or until the chicken is well browned and cooked through and the garlic is soft and brown. Remove the chicken to a warm bowl and reserve.

Pour the fat from the pan and add the vinegar. Scrape the pan with a wooden spoon so all the caramelised meat juices are dissolved. Add the stock and bring to the boil. Boil for 1 minute then remove from the heat.

Serve with Lentils with vegetables and pancetta

Sabato


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