- 2 chicken legs, bone-in
- 2 chicken thighs, bone-in
- 8 garlic cloves, minced
- 3 shallots, minced
- 250ml of distilled malt vinegar, sweetened with 2 tsp sugar
- 250ml of cider, medium sweet
- 4 tbsp of double cream
- 2 bay leaves
- 1 tbsp of vegetable oil
- 50g of butter
- Preheat the oven to 180°C/gas mark 4.
- Heat a skillet over a medium-high heat and add the oil. Brown the chicken pieces, turning until golden all over. Once evenly coloured, add the butter and baste the chicken for a minute or so.
- Place the skillet in the oven for 20 minutes. Remove the chicken and drain off most of the butter.
- Over a low heat, sauté the shallots and garlic with a pinch of salt until they're soft and sweet – be careful not to colour them. Remove from the pan.
- Add the vinegar and cider to the pan to deglaze and reduce by half. Remove the pan from the heat and let it cool a little.
- Once the sauce is around 50°C (you can pop a finger in without it burning) add the 4 tbsp of double cream and whisk it in. Taste and add a little more sugar if you think it needs it.
- Add the chicken and shallots back to the pan before serving. Once all heated through, serve with a crusty baguette and plenty of butter.
In collaboration with Helen Graves - Great British Chefs