Pot-roast chicken with cider and apple


Pot-roast chicken with cider and apple
Serves 4-6
  • 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
  1. Preheat oven to 200C.
  2. Lay chicken in a roasting tin and stuff with the lemon quarters.
  3. Drizzle over a tablespoon of olive oil and season well with salt and pepper.
  4. Roast for 30 mins to crisp skin.
  5. Add the rest of the olive oil to a large flameproof casserole dish.
  6. Sweat the onion, carrot and celery with the bay leaves and rosemary over low heat until soft and lightly caramelised.
  7. Add the garlic and fry for 1 min before stirring through the flour.
  8. Pour in the cider and stock and season with a little salt and pepper.
  9. Remove the chicken from the oven and lower the heat to 180C.
  10. Lay chicken in the casserole on top of the vegetables.
  11. Pour on juices, cover with a tight fitting lid or foil and cook for another hour.
  12. Remove from oven and tuck in the apple pieces, cook uncovered for 20 mins.
  13. Stir through the creme fraiche and scatter the parsley.


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