CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Cider Braised Chicken with Apples and Shallots

  • Overview
  • Ingredients
    13 items
  • Directions

CIDER BRAISED CHICKEN WITH APPLES & SHALLOTS 🍎🍗
A quick and comforting winter warmer – this one-pan dish is packed with rich, golden flavours from shallots, herbs and cider, with apples adding that perfect touch of sweetness. So simple, but so special.

(Serves 4)

 

4          free range chicken leg quarters

            salt and black pepper to taste

2,5 ml  cayenne pepper

5 ml     paprika

10 ml   mixed herbs

10 ml   garlic and herb seasoning

25 ml   olive oil

6          small Dutoit Shallots, peeled and halved horizontally

3          Dutoit Royal Gala Apples, washed and cut into thick slices horizontally

4          fresh thyme sprigs

150 ml chicken stock

150 ml apple cider (optional to use alcohol free cider)

60 ml   cream

15 ml   Dijon mustard

 

  • Preheat the oven to 180°
  • Place the shallots and apple slices on a greased and baking paper-lined baking tray and drizzle with 10 ml olive oil. Season with salt and pepper and roast in the oven for about 15 minutes until almost cooked and lightly charred.
  • Season the chicken pieces with salt and pepper and combine the cayenne pepper, paprika and garlic and herb seasoning. Rub the spices on the chicken.
  • Heat 15 ml olive oil in an ovenproof frying pan and brown the chicken on both sides for about 4 minutes per side.
  • Add the stock, cider and thyme sprigs to the pan and roast in the oven for 15 minutes.
  • Combine the mustard and the cream and pour over the chicken. Add the apple slices and the shallots and roast the chicken for another 10 minutes or until golden brown and cooked.