Pimm's Glazed Pulled Chicken Recipe

In keeping with our Wimbledon theme this week this is a fun recipe that really has that summer vibe we all need right now!

 

INGREDIENTS

1 tbsp sunflower oil
10 skinless, boneless chicken thighs
150ml Pimm's
100ml orange juice, plus 1 tbsp
100ml white wine vinegar, plus 1 tbsp
50g clear honey
50g redcurrant jelly
100g passata
1 red onion, ½ finely chopped, ½ sliced into rings
2 tbsp ginger purée (or grated ginger)
1 round lettuce, leaves separated
10g fresh mint, leaves picked

METHOD

1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large frying pan over a high heat. Add the chicken thighs and brown, in 2 batches, until both sides are crisp and golden. Transfer to a baking dish large enough to allow the thighs to sit snugly in a single layer.

2. In a bowl, whisk together the Pimm’s, 100ml orange juice, 100ml vinegar, the honey, redcurrant jelly, passata, chopped onion and the ginger; season.

3. Pour the Pimm’s sauce over the thighs and cover tightly with 2 sheets of foil. Bake for 50 mins, then increase the heat to gas 6, 200°C, fan 180°C, remove the foil and bake for another 30 mins or until the chicken is falling apart.

4. Meanwhile, mix the onion rings with the remaining orange juice and vinegar in a bowl. Set aside but stir occasionally.

5. Lift the thighs from the sauce and shred with 2 forks. If the sauce is very watery, pour it into a small saucepan and heat over a high heat to reduce to a thicker consistency. Pour the sticky sauce over the pulled chicken and toss together. Serve hot or cold, piled onto a platter with the lettuce leaves and scattered with the mint leaves and pickled onion rings.