This is one the best recipes I created in less than 15 minutes! Last week I cooked a lot of Indian food I needed a break from it. All right, don’t misunderstand me, I love Indian food but I like a to cook something different every now and then.
Anyway I was thinking of making Red Wine Braised Chicken the whole day and I did all my mise en place too but I came back from my gym and thought hang on, I have too much gin and not so much wine and also wine is too expensive in Singapore. So instead I made this brilliant and succulent Gin Braised Chicken.
I served this chicken with a simple Kasha and Black Bean Salad and Sun Dried Tomato and Walnut Pesto Pasta. My husband absolutely loved it.
For this chicken I used Tanqueray Bloomsbury London Dry Gin which is a limited edition (really foolish of me to use that) but you can use any gin of your choice.
Do give this recipe a try!
Ingredients for marination:
- 3 chicken thighs with bone
- ½ tsp salt
- ½ tsp or to taste black pepper powder
- ½ tsp lemon juice
Marinate the chicken for 6-8 hours. If not possible then at least marinate for 2 hours.
- 1 yellow onion finely diced
- 1 lemon cut in rounds
- A few sprigs of thyme picked and chopped
- 1 tsp or to taste red chilli paste (use fresh chillies only)
- 5 clove of garlic finely chopped
- ¾ cup your choice of gin
- ¼ cup water
- 1 rosemary sprig
- 1 tbsp olive oil
- Salt to taste
Preheat the oven to 180 Celsius/ 350 Fahrenheit.
Heat a oven proof pot and add some oil, brown the chicken on both sides till golden brown. Keep it aside.
In the same pot heat rest of the oil, add in the garlic. Sauté for 1 minute.
Add onion, thyme and rosemary sprig, sauté for 2-3 minutes or till the onion is translucent.
Add in the lemon rings and place red chilli paste on them. Place the chicken on the rings.
Add in the gin and reduce it ⅓ or for about 2 minutes on a high flame. Add the water.
Place the pot in a preheated oven and bake it for 25-30 minutes or the chicken is completely cooked and gin is reduced to a nice thick sauce.
Garnish with rosemary or thyme if you wish.