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Ingredients
- 4 chicken leg quarters (marylands)
- 125 ml (4 fl oz/1/2 cup) red wine
- 1 tablespoon finely chopped thyme
- 1 tablespoon finely chopped rosemary, some extra, to serve
- 1 tablespoon olive oil
- 160 g (5 1/2 oz/1/2 cup) redcurrant jelly
Method
1. Trim the chicken of excess fat and sinew. Place the chicken in a shallow non-metallic dish. Combine the wine, thyme and rosemary in a small bowl and pour over the chicken. Refrigerate, covered, for 2 hours or overnight, turning the chicken occasionally.
2. Preheat the oven to 200°C (400°F/Gas 6). Drain the chicken and reserve the marinade. Place the chicken in a baking dish and brush with the oil. Bake for 30 minutes, or until cooked through, turning occasionally.
3. Meanwhile, combine the reserved marinade and redcurrant jelly in a small saucepan. Stir over medium heat until smooth, then bring to the boil. Reduce the heat and simmer, uncovered, for 15 minutes. Pour the sauce over the chicken and sprinkle with rosemary.
