Chicken and apples cooked in cider
No matter the time of year, there are always seasonal ingredients to look forward to in Australia. As autumn gives way to winter, citrus is coming into its best time and tart apples that have been picked in autumn, like Granny Smiths, are hitting the stores. Make the most of them with this lovely dinner idea.
Ingredients
4 chicken Marylands, separated at the joint into drumsticks and thighs
2 tbsp olive oil
50g butter
2 Granny Smith apples, peeled, cored and thickly sliced
2 large brown onions
2 tbsp brandy
5 sprigs thyme
½ tsp salt
¼ tsp ground black pepper
300ml dry apple cider* (check gluten-free if required)
150ml cream
*This Breton-style braised chicken needs a very dry cider, as sweet varieties will overpower it. If you can't find a dry cider, dry white wine or champagne can be substituted instead.
Method
Step 1
Season the chicken well with salt and pepper, preferably a few hours before cooking.
Step 2
Heat the olive oil in a large, deep frying pan with a lid and fry the chicken until golden brown on all sides. Add the butter, apples, onions, brandy, thyme, salt, pepper and cider to the pan.
Step 3
Bring to a simmer and cook, covered, for 15 minutes and then uncovered for a further 20 minutes.
Step 4
Stir through the cream, adjust the seasoning and serve with Adam Liaw's celeriac and spring onion rösti, or potaoes on the side.
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- Banquet
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- Main course
- Dinner
- Dinner party
- Midweek dinner
- Chicken
- Apple
- Cream & milk
- Gluten-free
- British
- Autumn
- Entertaining
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/chicken-and-apples-cooked-in-cider-20170530-gwg2m8.html