SANGRIA CHICKEN TRAYBAKE

Add a little occasion motivation to the supper table with this sangria chicken traybake formula. The red wine and squeezed orange keeps the chicken flavorfully soggy and transforms into a clingy coat once cooked

Fixings

250ml red wine

2 oranges, 1 zested and squeezed, 1 cut

½ tbsp dull earthy colored sugar

1 tbsp olive oil

2 tsp new thyme leaves, generally hacked

8 chicken drumsticks, skin on

700g yams, stripped and cut into 4cm pieces

1 enormous fennel bulb, cut into thick cuts

1 red pepper, finely cut

Technique

1

Preheat the broiler to 200°C/fan 180°C/gas mark 6. Combine the wine, squeezed orange and zing, sugar, oil and thyme. Spot the chicken, yams, fennel, pepper and orange cuts on a 40 x 30cm heating plate or two littler plate to permit the sauce to thicken and the chicken and potatoes to brown pleasantly. Pour over the wine blend and season.

2

Spot in the broiler for 55 minutes to 60 minutes, turning partially through and ensuring the wine marinade has gotten clingy and transformed into a coating. Eliminate the orange cuts in the event that they start to brown excessively fast. Serve right away.

Prepared IN

1 hour 5 minutes

COOKING TIME

an hour

Planning TIME

5 minutes

SERVES

4

Leave a Reply