Panfried Chicken with Red Fruit Vinegar, Garlic & Sage

Panfried Chicken with Red Fruit Vinegar, Almonds & Sage

Serves 6

4 Tbsp extra virgin olive oil  (EVO)
8 Mahy Farms chicken thighs
 Girolomoni '00 flour
10 cloves garlic, peeled and halved
1 handful fresh sage leaves
Sea salt  and freshly ground black pepper
100ml Forum merlot vinegar
250ml Sabato chicken stock

Heat the EVO over moderate heat in a large frying pan. Dust the chicken lightly with seasoned 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 golden. Remove the chicken to a warm bowl and reserve.

Pour out the excess fat from the pan and add the vinegar to deglaze.  Add the stock and bring to the boil. Boil for 1 minute before pouring over the chicken.

Serve with Lentils with Vegetables and Pancetta