Susie Drage
Music, Art & Cookery
Cookery Book
CHICKEN WITH CIDER AND APPLES
Serves 4
Preparation Time: 20 mins
Cooking Time: 30 - 40 mins
Perfect served with creamy mashed potatoes, broccoli, green beans or asparaus
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Ingredients
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4 breasts of chicken
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Olive Oil
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Butter
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Large Onion, or 2 x medium onions
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250 g floury potatoes (possibly more)
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2 Bramley apples, peeled, cored and sliced (possibly more)
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Sea Salt
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Freshly ground black pepper
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300 ml medium cider (I am very generous!)
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2 sliced Braeburn apples with skin
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2-3 tbs of Thickening Granules – depending upon consistency
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150g Tub of Crème Frâiche (or Greek Style Yoghurt)
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Fresh Parsley
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Method
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Pre-heat the oven to 180°C
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Saute chicken breasts in oil and butter and put to one side.
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Peel and slice onion, potatoes and apples, season and lay at the bottom of a buttered casserole dish.
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Lay the chicken breasts on top .
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Then pour over the cider. Bring to the boil and simmer with the lid on.
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Lift the lid, place a sheet of foil over the top and replace the lid, then place in oven for 30 - 40 mins.
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Check that the chicken looks tender after 30 minutes.
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If necessary, thicken with Thickening Granules.
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Just before serving, stir in the Crème Fraiche and garnish with fresh parsley.