Pot-roast Chicken with Cider andApples
June 27, 2016
- Yields: 4-6
1Preheat the oven to 200°C.
2Lay the chicken in a roasting tin and stuff the inside with the lemon quarters, squeezing them a little to release their juice as you do so.
3Drizzle over about a tablespoon of olive oil and season well with salt and pepper.
4Roast in the oven for 30 minutes which should be enough time to lightly crisp up the skin.
5Whilst the chicken is roasting, add the rest of the olive oil to a large flameproof casserole dish.
6Gently sweat the onion, carrot and celery with the bay leaves and rosemary over a low heat until soft and light caramelised.
7Cooking slowly for around 30 minutes will give you a really sweet base to cook the chicken on, so take your time.
8Once the onion and carrot are soft, add the garlic and fry for a further minute or so before stirring through the flour.
9Pour in the cider and stock and season with a little salt and pepper.
10Remove the chicken from the oven and lower the heat to 180°C.
11Lift the chicken from the roasting tin and lay in the casserole on top of the vegetables.
12Pour on any roasting juices from the pan, cover with a tight fitting lid or snugly tucked piece of foil and put back in the oven for an hour.
13Remove from the oven and tuck in the apple pieces, pressing under the liquid.
14Return to the oven, uncovered, and cook for 20 minutes or so until the apples are soft.
15Stir through the creme fraiche and scatter over the parsley.