Ingredients
Scale
- 2 (3-to-4-pound) chickens, each cut into eighths
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 2 yellow onions, diced
- 4 shallots, chopped
- 5 cloves garlic, chopped
- 2 tablespoons peeled, chopped fresh ginger
- 1 cup dry red wine
- 1 cup apple cider
- 4 cups chicken broth
- 2 tablespoons curry powder
- 2 teaspoons chili sauce
Instructions
- Preheat oven to 350℉.
- Season chicken pieces with salt and pepper.
- Place flour in a large bowl and dredge each piece of chicken, tapping gently to remove any excess flour.
- Heat oil in a large stockpot over high heat.
- Add chicken; brown well, 2 to 3 minutes per side.
- Remove chicken pieces and place in a large roasting pan.
- To the original stockpot, add onions, shallots, garlic, and ginger; cook 2 minutes, stirring.
- Add wine and cider, cook over high heat until reduced by about half, about 8 minutes.
- Add broth, curry powder, and chili sauce, and bring to a boil over high heat.
- Simmer for 10 minutes, and then pour sauce over chicken.
- Cover roasting pan tightly with foil and bake 1 hour and 15 minutes.
- Remove cover and cook an additional 15 minutes or until top is lightly browned and skin is beginning to crisp.
- Serve the individual pieces of chicken topped with sauce of with the sauced served on the side.
