Pot-roast chicken with cider and apple
Serves 4-6
Author: appetite kitchen
Ingredients
- 1 medium chicken, about 1.5kg
- 1 lemon, quartered
- 3 tbsp olive oil
- salt and pepper
- 2 onions, finely chopped
- 2 large carrots, finely chopped
- 2 sticks celery, finely chopped
- 2 bay leaves, fresh or dried
- 2 sprigs rosemary
- 2 cloves garlic, crushed
- 1 tbsp plain flour
- 250ml dry cider
- 250ml chicken stock
- 2 large or 3 small Pink Lady apples, cored & cut into wedges
- 3 tbsp crème fraiche
- flat leaf parsley, chopped
Method
- Preheat oven to 200C.
- Lay chicken in a roasting tin and stuff with the lemon quarters.
- Drizzle over a tablespoon of olive oil and season well with salt and pepper.
- Roast for 30 mins to crisp skin.
- Add the rest of the olive oil to a large flameproof casserole dish.
- Sweat the onion, carrot and celery with the bay leaves and rosemary over low heat until soft and lightly caramelised.
- Add the garlic and fry for 1 min before stirring through the flour.
- Pour in the cider and stock and season with a little salt and pepper.
- Remove the chicken from the oven and lower the heat to 180C.
- Lay chicken in the casserole on top of the vegetables.
- Pour on juices, cover with a tight fitting lid or foil and cook for another hour.
- Remove from oven and tuck in the apple pieces, cook uncovered for 20 mins.
- Stir through the creme fraiche and scatter the parsley.
