75cl bottle red wine
1 mulled wine spice bag (or use 1 cinnamon stick, 2 cloves, 4 coriander seeds, little nutmeg and 2 all spice wrapped in a muslin bag)
2 washed and scrubbed Satsuma’s studded with 4 cloves each
2 tablespoon dark muscavado sugar
ground black pepper
12 chicken thighs or legs
1 tablespoon oil
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 tablespoon plain flour
100g dried cranberries
300ml chicken stock
Put the wine, mulled wine spice bag, Satsuma’s and sugar in a pan. Bring to the boil and bubble until the mixture has reduced, about 10 -15 minutes. Add the Satsuma studded with cloves.
Season the chicken skin and in a large pan, heat the oil and fry the chicken pieces until golden. Add the onions, garlic and cook for a further 5 minutes.
Add the flour and cook, stirring, for 1 min before adding the reduced wine and stock. Bring the mixture to the boil, then cover and cook at 200°C (400°F) mark 6 for about 1 hour, the sauce should be could be the consistency of gravy.
Uncover the casserole, stir in the cranberries and cook for a further 30 minutes. Remove the Satsuma and put into the compost bin. Serve the casserole immediately.
To freeze: Make the recipe up to the end of step 3. Cool then put into a freezer proof container, label and freeze for up to 3 months.To use: Thaw over night, put into a flameproof casserole, slowly bring to the boil on the hob. Add the cranberries and reduce to a gentle simmer. Cook for 30 min or until heated through.