4 chicken thighs placed in a shallow baking dish. Pour 200 ml Bouvier Selected Harvest Wine Vinegar over the ckicken, cover it and marinate overnight. Preheat the oven to 200 °C. Remove chicken from the marinade, reserving 1/4 cup of the vinegar. Coat the chicken with 50g all-purpose flour and season with salt and pepper to taste. Heat in a large skillet 25 ml Rapeseed Oil over medium-high heat. Fry the chicken until the outside is lightly crisp. Remove from heat, place chicken in a baking dish, lined with
aluminium foil add the reserved vinegar to the pan, and pour 10g pickled jalapeno-pepper, sliced, with liquid over the chicken thighs. Cover the pan with aluminum foil. Bake for 45-60 mins. or until chicken is no longer pink and the juices run clear.
serves 4
