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Apple Cider Chicken Casserole



With all these chilly evenings we've been having, what's more perfect than a belly warming, flavoursome casserole?

This chicken casserole is absolutely mouthwatering and really takes full advantage of apple season! Chicken pieces, apple, mushrooms, bacon lardons cooked lovingly in a apple cider sauce. Yum!

“My best friend, Jan, my god daughter, Cheryl, and I drove around the apple orchards of Devon, Cornwall and Somerset in a little blue car a couple of years ago. We had dinner one night in the old Tudor town of Dunster on the edge of Exmoor, and I chose this dish. It was so delicious that when I came home, I spent ages trying to recreate the exact flavours I’d tasted. Everson’s apple cider was what made the difference for me, but Jan loves hers made with Appletiser. This dish is now a firm favourite in our households.”  Chef Jenny Howard

 

Somerset Cider Chicken

Serves: 6

Ingredients:
12 chicken pieces (breasts and thighs), skin on
3 Pink lady or Cripps Pink apples, peeled and thickly sliced
250 g bacon pieces or lardons, fried until crispy
1 onion, finely chopped
250 g portobello mushrooms, sliced
100 g cake flour
100 g butter
750 ml Apple Cider or Appletiser
30 ml sage, chiffonaded
30 ml rosemary, chopped
100 g grated Applewood smoked cheddar cheese (optional)

Preheat oven to 160 deg C.
Brown chicken pieces and set aside.
Soften onion in the butter until sweet and translucent then add the mushrooms and saute until cooked and fragrant. Set aside.
In a medium pot, make a roux with the flour and butter, add cider and herbs and cook until thickened and starts to bubble. Remove from the heat (at this stage, add the optional smoked cheese). Season to taste.
Place the chicken pieces, apple slices, bacon, onion and mushrooms into an oven proof dish and pour sauce all over it.
Cover and cook until the chicken is falling off the bone (+- 1 hour)
Serve with creamy mashed potatoes and sauteed fine green beans.

Halaal friendly version: Simply remove bacon and use Appletiser.





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