Chicken Thighs In Cranberry Wine Sauce And Cranberry Snap

Directions

1. 1 Heat a saucepan with a little extra virgin olive oil. Add in the rice and stir-fry for 30 seconds. Add in 500ml boiling water and a good healthy pinch of salt.
2. Simmer, stirring occasionally for 15-18 min.
3. 2 Heat the oil in a large deep frying pan. Coat the chicken thighs in the flour and shake off the excess.
4. 3 Fry the chicken on a high heat till golden brown on all sides. Heat some water in a small saucepan to blanch the sugar snap peas and season with salt.
5. 4 Finely chop the shallots. Remove the browned chicken thighs from the pan and set aside.
6. 5 Add in the minced shallots and crushed garlic to the pan and stir in the remaining flour. Fry gently for a few seconds and add in the red wine.
7. 6 Replace the chicken pcs and add in the cranberries, stock, tomato puree and sugar. Season well with salt and freshly milled black pepper.
8. 7 Lower the heat and simmer for 6-8 min till the chicken is cooked through and the sauce has thickened.
9. 8 Blanch the sugar snap peas for two min. Heat a small frying pan, toast off the flaked almonds and set aside. Drain the sugar snap peas and rinse briefly under cool water and set aside.
10. 9 Add in the cranberry juice, Southern Comfort and cinnamon stick in a small saucepan and gently heat through. Pour into glass mugs.
11. 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.
12. Arrange three chicken thighs on the plate and spoon over the cranberry sauce.
13. 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.