You Will Need:
- 1/4 Cup duck fat or ghee*
- One onion Finely chopped
- Crushed Garlic
- 150mls dry white wine organic*
- Canned whole peeled tomatoes*
- Chicken Stock*
- Bay leaf
- Chopped parsley and Rosemary
- 1 1/2 tablespoons apple cider vinegar*
- 1.8kg Chicken Chops or pieces*
* denotes all ingredients available on our online shop
Method:
Preheat the oven. In a large casserole dish heat the duck fat or ghee, Sauté Onion for about 7 minutes then add the garlic. Remove from Heat. Brown the chicken turning once (three minutes each side). Deglaze with wine, then add tomatoes and all the herbs. Cover and braise in the oven adding the stock when juices begin to evaporate. Turn the chicken occasionally for about one hour, add the apple cider vinegar and stir through.
Image Courtesy of Gourmet Traveller
