Recipe Categories
Fowl & Poultry
Wine Poultry

Cullen's Chicken Thighs In Cranberry Wine Sauce And Cranberry Snap

     50 g  wild rice and long grain
           -rice mix
      1 tb olive oil
    500 ml boiling water
      1    knob of butter
      6    boneless chicken thighs
      2 ts plain flour
      2 tb olive oil
      2    shallots
      2    cloves garlic; crushed
    125 g  fresh cranberries
    3/4 pt dry red wine
    1/4 pt chicken stock
      1    heaped tbsp tomato puree
      2 tb soft brown sugar
      1    bay leaf
     25 g  flaked almonds
      1    parsley; for garnish
      1    salt and milled black pepper
 
  ---------------------FOR THE CRANBERRY SNAP---------------------------
    200 ml cranberry juice
     50 ml southern comfort
      1    cinnamon stick

Instructions

1 Heat a saucepan with a little olive oil. Add the rice and stir-fry for
30 seconds. Add 500ml boiling water and a good pinch of salt. Simmer,
stirring occasionally for 15-18 minutes.

2 Heat the oil in a large deep frying pan. Coat the chicken thighs in the
flour and shake off the excess.

3 Fry the chicken on a high heat until golden on all sides. Heat some
water in a small saucepan to blanch the sugar snap peas and season with
salt.

4 Finely chop the shallots. Remove the browned chicken thighs from the
pan and set aside.

5 Add the chopped shallots and crushed garlic to the pan and stir in the
remaining flour. Fry gently for a few seconds and add the red wine.

6 Replace the chicken pieces and add the cranberries, stock, tomato puree
and sugar. Season well with salt and freshly milled black pepper.

7 Lower the heat and simmer for 6-8 minutes until the chicken is cooked
through and the sauce has thickened.

8 Blanch the sugar snap peas for two minutes. Heat a small frying pan,
toast off the flaked almonds and set aside. Drain the sugar snap peas and
rinse briefly under cold water and set aside.

9 Add the cranberry juice, Southern Comfort and cinnamon stick in a small
saucepan and gently heat through. Pour into glass mugs.

10 Drain off the rice and lace with a small knob of butter. To serve,
spoon the rice into an oiled mould and turn out onto a serving plate.
Arrange three chicken thighs on the plate and spoon over the cranberry
sauce.

11 Arrange the sugar snap peas on the plate and pile the almonds on the
rice. Garnish with a sprig of parsley and serve with the Cranberry Snap.