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One Pot Sherry-Braised Chicken Thighs

The ultimate winter comfort food - slow braised chicken thighs in a creamy, sherry-laced sauce. It's a perfect weeknight dinner recipe!

10 minutes prep, 50 minutes cook

Serves 4

Ingredients

8 bone-in, skin-on chicken thighs

Vegetable oil

1 large onion, diced

4 garlic cloves, peeled but kept whole

2 tbsp chopped sage, plus a few extra leaves to garnish

150ml sherry vinegar

450ml medium sherry

100ml double cream

Salt and pepper

Method

Season the chicken thighs all over with salt and pepper.

Heat a large, heavy-based pan with a lid over a high heat and add a good glug of vegetable oil. Then add the chicken thighs, in batches to avoid overcrowding the pan, and brown on both sides. Set aside on a plate.

Put a little more oil in the pan and then add the onion and garlic and sweat over a low heat for about 10 minutes until soft and translucent.

Add the chopped sage and cook, stirring, for about 30 seconds, then turn the heat up, pour in the sherry vinegar and sherry and bring to a simmer.

Return the chicken thighs to the pan along with any juices on the plate, placing them skin-side up, and simmer gently over a very low heat for about 40 minutes, stirring occasionally, until the chicken is cooked through and tender.

Remove the chicken from the sauce, then stir in the cream, turn the heat up and simmer for 2 minutes. Check and adjust the seasoning to taste.

Return the chicken to the pan. If eating now, heat a glug of vegetable oil in a frying pan over a high heat and fry a few extra sage leaves for about 30 seconds until crisp. Serve the chicken thighs sprinkled with the fried sage leaves.

If freezing, portion into containers (two thighs per portion), cool, seal and label. It takes 8 minutes to reheat in the microwave (stir and re-cover after three minutes) and 40-45 minutes in the oven at 180°C/Fan 160°C/ Gas 5. Once reheated, garnish with crispy fried sage leaves, following the instructions in step 7.