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Cooked with shallots, fresh thyme and garlic, this chicken casserole is delicious over rice.

Serves: 6
Prep time: 35 mins
Cooking time: 55 mins

12 free-range chicken joints (breast and thigh) on the bone
2tbsp plain flour, seasoned
25g (1oz) unsalted butter
2tbsp olive oil
18 small shallots
2 garlic cloves, finely chopped
150ml (¼pt) sherry vinegar
600ml (1pt) chicken stock
2 bay leaves
4 sprigs fresh thyme
450g (1lb) green seedless grapes
2tsp cornflour, mixed with a little cold water

1. Preheat oven to 180°C (fan oven 160°C, 350°F, gas mark 4). Toss the chicken pieces in the seasoned flour. Next, heat the butter and oil together in a frying pan and, when really hot, fry the chicken pieces in two or three batches until well browned all over. Place the chicken in a 2.5 litre (4½pt) flameproof casserole dish.
2. Brown the shallots in the frying pan, stir in the garlic, then put them in the casserole. Now add the vinegar, bring it to the boil, add the stock, then pour over the chicken. Tuck in the bay leaves and thyme. Cover and cook for 35 mins, then add the grapes and cook in the oven for 15 mins. Now transfer the chicken pieces, shallots and grapes to a warmed serving dish.
3. Place the casserole on the hob, bring to the boil and whisk in the cornflour, then boil rapidly for a couple of minutes until the sauce is lightly thickened. Pour the sauce over the chicken and serve immediately with boiled rice.

Per serving: 360 calories; 13g fat

More recipes:
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Stoved chicken
Quick coq au vin

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