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The Grilled Recipes kitchen invites you to try Grilled chicken with raspberry vinegar sauce Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled chicken with raspberry vinegar sauce.
Takes: 25 mins to prepare and 45 mins to cook
For the chicken
4 chicken thighs, fat trimmed
25ml groundnut oil
flaked sea salt
ground black pepper
sprigs of chervil, to garnish
For the mash
1kg Maris Piper potatoes, peeled and diced
small bunch of chervil, finely chopped
small bunch of chive stalks, finely chopped
For the sauce
75ml red wine vinegar
20g caster sugar
Pre-heat the oven to 200° C. Line a baking tray with greaseproof paper.
Rub the chicken thighs with the groundnut oil and season well. Roast for 25 minutes in the oven. Cook the potatoes in a large saucepan of boiling, salted water for 20 minutes until tender. Meanwhile, prepare the sauce by bringing the vinegar to the boil in a small saucepan.
Add the sugar and swirl to dissolved it in the hot vinegar. Add the raspberries and cook the sauce for 10-15 minutes over a low heat until it has reduced by half and had a thin syrup consistency. Press the sauce through a sieve in to a small, clean saucepan and set to one side.
Drain the potatoes when they are tender and leave them to cool for a few minutes. Mash with the butter and seasoning until smooth. Add the chopped herbs and mix well to incorporate them. Cover and leave to one side.
Pre-heat the grill to hot.
Remove the chicken after 25 minutes in the oven. Place the chicken thighs under the grill for a few minutes to help the skin crisp. Reheat the sauce and mash at this point. Spoon the mash onto serving plates.
Remove the chicken thighs and sit next to the mash. Drizzle the sauce around the chicken, then garnish the chicken with some flaked sea salt and ground black pepper. Garnish the plate with a sprig of chervil before serving.
Source: TESCO realfood
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