Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
Estimated cost per serve is 14.46 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1 1/2 cups dry red wine
- 1/2 cups maple syrup
- 1/2 cup Woolworths red wine vinegar
- 8 sprigs rosemary (save 6 sprigs to serve)
- 2 star anise
- 2 cinnamon quills
- 1tablespoons Woolworths extra virgin olive oil
- 6 chicken thigh cutlets, skin on
- 300grams cherries, pitted
Nutrition per serving
1480kJ / 353Cal
1480 Kilojoules or 353 Calories
17% of daily energy intake*
Protein
28.0grams
Fat
10.6grams
Carbs
25.0grams
Sugars
24.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make this quick roast chicken cooked in red wine and spices with cherries and rosemary for a fragrant and delicious Christmas lunch or dinner.
Instruction tip
Tip:Cherries are ideal in both sweet and savoury dishes. Fresh Australian cherries have floral and spicy notes, and their sweetness combined with the red wine vinegar offsets the richness of this dish.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced.
Step 2 of 3
Combine wine, syrup, vinegar, rosemary, star anise and cinnamon in a small saucepan. Bring to the boil over high heat. Boil for 8 minutes or until reduced by half. Season with pepper
Step 3 of 3
Meanwhile, heat oil in an ovenproof frying pan over medium-high heat. Cook chicken, skin-side down, for 8 minutes or until skin is golden and crisp. Turn chicken, then add cherries and wine mixture to pan. Bake for 15 minutes or until chicken is cooked through. Serve scattered with extra rosemary sprigs.
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