Braised Chicken And Dried Apricot With Ginger And Star Anise

A great dish for cool nights, packed with complex flavours, and it almost cooks itself!

Braised chicken with dried appricots
  • Degree of Difficulty: Easy
  • Cost: $
  • Preparation Time: 15 minutes 
  • Cooking Time: 1 hour  
  • Yields: 2 portions
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  • By: Nicolas Steenhout

Braising chicken leg is a great way to have tender, tasty and affordable meat. I like to leave the bone in, so the meat holds together, but I tend to remove the skin which only goes soggy and doesn't add any "value" to the dish.

 
 

Recipe

Ingredients

  • 4 Chicken thighs, or 2 chicken legs, skinless
  • 3 Branches celery
  • 12 Medium-sized Button mushroom
  • 12 Dried apricots
  • 4 Small potatoes (Agria, Yukon Gold, or yellow fleshed is ideal)
  • 250 ml (1 Cup) Dry white wine
  • 30 g (1 oz) Fresh ginger
  • 1 Star Anise
  • 30 ml (1 oz) Vegetable oil
  • Salt, fresh ground black pepper

Mise En Place

  1. Cut the celery in pieces approximately 2 cm (1") long.
  2. Quarter the mushroom.
  3. Peel and cut the potatoes in halves.
  4. Peel the ginger, but leave whole.

Preparation

  1. Pre-heat the oven to 175 °C (350 °F) .
  2. Brown the chicken in an oven proof pan on the skin side.
  3. Turn the chicken.
  4. Add the wine, celery, mushrooms, potatoes, apricots, ginger and star anise
  5. Season with salt & pepper
  6. Cover with a lid, or two layers of tin foil.
  7. Put in the oven & cook for approximately 1 hour, or under the chicken is tender and the vegetables are cooked.
    • There should be just a little bit of liquid left in the pot, about 60 ml (1/4 Cup)
  8. Remove the ginger and the star anise.

Finition

  1. Serve 2 thighs or 1 leg per person, and divide all the vegetables. Pour the cooking juice over everything.
  2. Enjoy!

Photos

All vegetables for braised chicken dish
All the vegetables ready to be added to the chicken.

Chicken thighs, browned in a pan.
The browned chicken thighs in the pan.

Vegetables in the pan with chicken
The vegetables are in the pan on top of the browned chicken, ready to cover and cook in the oven.

Finished dish of braised chicken with apricots
The finished dish, served up.

Video

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This entry was posted on Thursday, May 27th, 2010 at 12:47 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

 
 
 

My doctor told me to stop having intimate dinners for four. Unless there are three other people. Orson Welles

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