Chicken cooked in cider with caramelised onions and apples

Chicken cooked in cider with caramelised onions and apples

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
300g button onions
1 chicken, about 1.35 kg
1 tablespoon sunflower oil
400ml cider
1 tablespoon clear honey
150ml Brown chicken and veal stock
2 dessert apples
20g butter
1 teaspoon caster sugar
2 teaspoons butter, softened and mixed with 2 teaspoons flour, if needed
1/2-1 teaspoon white balsamic or sherry vinegar, to taste
salt
freshly ground black pepper

Method

  1. Peel the button onions. Joint the chicken into 8 pieces.
  2. Heat half the oil in a large casserole dish. Season the chicken pieces with a little salt and place skin side down in the pan over a medium to low heat to allow the fat beneath the skin to render. Once the skin is golden and crisp, remove from the pan and set aside. The chicken will not be cooked through at this stage.
  3. Add the onions to the pan and sauté gently until golden brown. Remove them to a plate and pour off any excess oil from the pan.
  4. Deglaze the pan with the cider and boil for 3–4 minutes, then add the honey and stock. Return the chicken to the pan skin side up and add the onions.
  5. Cover with a damp cartouche and lid and cook over a gentle heat for about 30–40 minutes until the chicken is cooked and the onions are soft. Heat the oven to 120°C.
  6. Meanwhile, core the apples and cut each into 8 wedges. In a frying pan, melt the butter and when it is foaming, sprinkle over the sugar. Allow to melt a little, then add the apples and fry over a medium heat until golden brown. Keep warm.
  7. To check that the chicken is cooked, remove the pieces to a plate and cut down to the bone on the non-skin side; the juices should run clear. Trim off the knuckles and any exposed bones from the chicken, transfer to a warmed dish and keep warm in the low oven.
  8. Check the consistency of the sauce and reduce if necessary until syrupy or, if the concentration of flavour is good, thicken with beurre manie. Taste and adjust the seasoning, adding the vinegar if needed. Serve the chicken with the sauce, onions and apples.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again