Chicken With Cider Casserole

Name: Chicken With Cider Casserole
Ingredients: 2 tablespoons olive oil; 1 chicken, size 16 cut into at least 8 pieces or 10 chicken thighs; 1 tablespoon butter; 200 g shallots or 1 small onion; 2 stalks celery, chopped; 2 granny smith apples, peeled and cut into eighths; 2 cloves garlic, crushed; 1 cup apple cider; 2 -3 cups hot chicken stock; 1 tablespoon cornflour, mixed with; 1 tablespoon water; 1 teaspoon chopped rosemary; 2 sprigs thyme; 1 bay leaf

14 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 chicken, size 16 cut into at least 8 pieces or 10 chicken thighs
1 tablespoon butter
200 g shallots or 1 small onion
2 stalks celery, chopped
2 granny smith apples, peeled and cut into eighths
2 cloves garlic, crushed
1 cup apple cider
2 -3 cups hot chicken stock
1 tablespoon cornflour, mixed with
1 tablespoon water
1 teaspoon chopped rosemary
2 sprigs thyme
1 bay leaf

Directions

1

Preheat oven to 180C Heat olive oil in a large frying pan and brown the chicken in batches.
2

Transfer chicken pieces to a large casserole dish.
3

Tip out any excess fat from the pan, add butter and quickly brown the shallots for 2 to 3 minutes.
4

Turn down the heat, add celery and apple, and cook for a couple of minutes, then add the garlic and the apple cider.
5

Transfer the mixture to the casserole dish and add enough stock to come halfway up the chicken.
6

Stir in the cornflour mixture, herbs and bay leaf, and season with salt and pepper.
7

Cover and bake for 1 hour.
8

Allow the casserole to cool before freezing in a sealed plastic container.
9

Prior to serving, thaw completely in the refrigerator, then heat until boiling.