Chicken thighs are more flavourful than breast, so they pair well with a spiced Pedro Ximenez braise.
- 30 ml olive oil
- 6 boned, skinless chicken thighs
- 250 ml (1 cup) Pedro Ximenez sherry
- 100 ml chicken stock
- ½ tsp native thyme leaves
- ½ tsp dried oregano
- Pinch of ground saltbush
- Pinch of ground native mountain pepper leaf
- 50 g cold unsalted butter, chopped
- Steamed basmati rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat the oil in a large heavy-based frying pan over high heat. Add the chicken and cook until browned on both sides. Add the sherry and scrape the base of the pan to remove any cooked-on pieces. Add the stock, thyme, oregano, saltbush and ground pepper leaf. Simmer over low heat for 10 minutes or until the chicken is cooked and the liquid has reduced by half. Whisk in the butter until well combined, then serve with steamed rice.