Cider Chicken

12 ingredients
6 steps

Ingredients

  • 3 tbsp oil
  • 8 None pearl onions or shallots, peeled
  • 3 slices bacon, chopped
  • 3.5 oz mushrooms, thickly sliced
  • 1 None whole chicken
  • 1 1/4 cups apple cider
  • 1 1/4 cups chicken stock
  • 1 handful fresh flat-leaf parsley leaves, chopped
  • 2 None medium apples, peeled, cored, each cut into 12 slices
  • 2 tbsp heavy cream
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • None None mashed potatoes and bread or rice, to serve

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    In a large Dutch oven, heat 1 tbsp oil over medium heat. Cook onions and bacon until bacon is golden. Add mushrooms and 1 tbsp oil. Cook, stirring often, until mushrooms are soft. Remove mushrooms and bacon from pan and set aside.
  3. 3
    Add remaining oil and gently brown chicken on all sides. Set aside.
  4. 4
    Deglaze pan with cider and stock, scraping up any browned bits. Return chicken to Dutch oven, breast-side up, along with mushrooms, bacon and parsley. Transfer to oven and roast for 50 mins, basting occasionally with pan juices.
  5. 5
    Add apple slices to pan and roast for another 20 mins. Stir in cream and cornstarch slurry. Season.
  6. 6
    Remove chicken from pan and carve. Spoon sauce over top. Serve with mashed potatoes and bread or rice.

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