
Black Beer Braised Chicken with Fennel & Leek: Serves 4
Ingredients
- 12 very thin slices of speck 10cm in length
- 8 skinless chicken thighs
- 500ml black beer
- 600ml chicken stock for braised chicken
- 12 baby leeks
- 1 teaspoon of white sugar
- 30ml apple cider vinegar
- 40ml olive oil
- 1 fennel bulb, trimmed cored
- 12 fennel fronds
Method
- Cut the chicken thighs in half lengthways, pat the chicken thighs dry then season on all sides with salt and pepper.
- Sear the chicken on all sides until light brown in colour. Place in a suitably sized bowl add the beer, chicken stock and sugar marinade overnight.
- Preheat oven to 160c.
- Place all ingredients in to a heavy based braining pan, Cover with a lid and transfer to the oven. Braise for 40 minutes, flipping the chicken pieces over after 20 minutes.
- Remove the pan from the oven. Remove the chicken pieces and store them in half of the braising liquor otherwise they will dry out.
- Remove skin from the speck then slice on meat slicer as thin as possible. Deep-fry the speck until crispy set aside on absorbent paper towel to remove excess fat.
- Wash and remove the outer leave and green parts from the baby leeks cut into 7cm lengths, heat a pan over moderate heat with a little olive oil sauté the baby leeks until golden brown add 100ml water place in preheated oven for 10 minutes remove from oven and keep warm.
- Simmer and reduce the remaining braising liquor to a sauce consistency adjust the seasoning if required and strain, add the chicken pieces.
- Arrange chicken across four plates or a single platter and add sauce.
- Garnish with crispy spec, sauté baby leeks freshly shaved fennel tossed in apple cider vinegar and fennel fronds.