Serving: 4
Total Time: 1 hour, 10 minutes
2 tablespoons olive oil
1 onion, peeled and finely chopped
2 apples , peeled, cored and roughly chopped
3 1/2 ounces all-purpose flour
Freshly ground black pepper and sea salt
4 chicken quarters with skin and bone
3/4 pint dry cider2 heaped tablespoons crème fraîche
- Preheat the oven to 350 degrees F.
- Set a frying pan over medium heat and add 1 tablespoon of oil. Add the onion and fry for 8 to 10 minutes until soft and melting. Halfway through, add the apples to the pan. Remove the onions and apples from the pan and transfer to an ovenproof casserole dish.
- Season the flour with a good grinding of salt and pepper and dust the chicken pieces in it. Wipe the frying pan clean with some kitchen paper and heat the remaining oil over medium heat. Add half the chicken to the pan, skin side down, and fry until the skin is golden. Turn over, brown on all sides and remove. Repeat with the remaining chicken pieces.
- Add all the chicken and any cooking juices to the onions and apples in the casserole dish. Pour the cider into the dish, cover and place in the oven for about 45 minutes, or until the juices run clear from the chicken when pierced with a skewer.
- Remove the chicken from the casserole dish, cover with kitchen foil and keep warm. Using a handheld blender, puree the onion and cider mixture. Add the crème fraîche and season with salt and pepper to taste. Return the chicken to the sauce and serve immediately.
Add this page to your favorite Social Bookmarking websites
| < Prev | Next > |
|---|
