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Peaches, Plums and Chicken
September 18 | Comments (0)
Another hotpot favourite, get a nice french loaf to serve it with. A great way to use the fruits of summer, if you don't have peaches and plums available...pears and apples taste just as good. I wanted to try removing the fruits and chicken and reducing the sauce to a syrup...but I didn't have time unfortunately. Next time.
4 chicken legs
1 cup white wine
4 peaches (halved stones removed)
4 plums (halved stones removed)
3 cloves of garlic (chopped)
1/2 onion (chopped)
1/2 cup water
Olive oil
4 tablespoons of honey
1 tablespoon tumeric
1 tablespoon paprika
1 tablespoon pepper
1 pinch chili powder
Pre-Heat your oven to 200C (Gas 7or 8).Heat a little olive oil in an oven proof frying pan or pot, and place your chicken skin side down in the pan once the oil is hot. Brown the chicken on all sides. Remove the chicken, add the onions and garlic and sweat them down. Add in the chicken and put in the white wine to burn off the alcohol. Add in the rest of the ingredients and a 1/2 cup of water. Place in the oven, uncovered for 25 mins (or until the chicken is cooked through), remove from heat and serve.