Pot-roast chicken with cider & apples
Serves: 4-6
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 and cut into wedges
- 3 tbsp créme fraîche
- flat leaf parsley, chopped
Method
- Preheat the oven to 200C/Gas6. Lay the 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 30mins.
- Add the rest of the olive oil to a casserole dish. Gently sweat the onion, carrot and celery with the bay leaves and rosemary until soft and caramelised. Add the garlic and fry for 1min, then stir through the flour. Pour in the cider and stock, and season.
- Remove the chicken from the oven and lower the heat to 180C/Gas4. Lay the chicken on top of the vegetables. Pour on any juices, cover with a tight fitting lid or foil and cook for 1 hour. Tuck in the apple pieces and cook uncovered for 20mins. Stir through créme fraîche and sprinkle with parsley.
