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Tea Braised Chicken

Mains

Ingredients

  • 6 chicken thighs or drumsticks
  • 2 medium potatoes, peeled and thickly sliced
For the marinade:
  • ½ cup white or red wine, or ¼ cup whisky
  • ½ tsp salt
  • 3 black tea bags
  • ¼ tsp black peppercorns
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • ½ tsp grated ginger
  • 1 tbsp soy sauce
  • 1 cup water

Method

  1. Add all the marinade ingredients to a saucepan and bring to a boil.
  2. Reduce the heat to medium and cook for a further 5 minutes, until the liquid has started to reduce a little.
  3. Place the potatoes and chicken in a dish and cover with the marinade. (If the liquid doesn't cover the chicken, more tea may be brewed.)
  4. Let sit in the marinade for at least an hour, or up to overnight in the fridge.
  5. Preheat the oven to 200°C (preferably fan) and sear the chicken for 10 minutes.
  6. Reduce the heat to 180°C, cover the dish with silver foil and roast for about an hour, until the chicken and potatoes are fully cooked.