Christmasy chicken with a raisin and vermouth sauce

This is a very good winter recipe, especially good in the long run up to Christmas as the raisins and cinnamon echo the mince pies and mulled wine that abound just then. But it’s good all winter, warming and welcoming.

It’s based on the winning recipe submitted to a Guardian competition about a decade ago by a lady called Betty Bee.

I serve it with a carrot and coriander salad; rice; and a shredded, dressed baby gem or two.

For the best way to cook basmati rice, follow this link.

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