Yield: 4 servings
|1 large||Chicken; jointed or 4|
|\N \N||; chicken quarters|
|1 \N||Heaped tbsp plain flour|
|225 grams||Button onions or shallots|
|225 grams||Smoked back bacon without the rind and|
|\N \N||; cut into strips|
|50 grams||Unsalted butter|
|\N \N||Olive oil|
|150 millilitres||Chicken stock|
|2 \N||Bay leaves|
|4 \N||Red dessert apples|
|2 tablespoons||Unrefined sugar|
|225 grams||Button mushrooms|
|2 teaspoons||Dijon mustard|
|150 millilitres||Creme fraiche|
|\N \N||Flat leaf parsley to garnish|
1 Joint the chicken or use chicken joints. Place the flour in a bowl, season well and toss in the chicken pieces to coat. Shake off any excess.
Heat the butter and some oil in a large flameproof casserole.
2 Add the bacon and onions, cook until golden brown and then remove from the pan. Add the chicken pieces and seal well on all sides. Add the cider, stock, bay leaves and seasoning, and bring to the boil, stirring until thickened.
3 Cook gently for 20-25 minutes. Core and slice the apples. Heat a frying pan, melt some butter and saute the apples until golden brown with a little unrefined brown sugar.
4 Check the chicken pieces, return the bacon, onions and mushrooms to the pan and cook for a further 15 minutes. Season and stir in the mustard, creme fraiche and seasoning. Sprinkle with chopped parsley. Serve with dauphinoise potatoes and the caramelised apples.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.