The little carrots were added to our Sunday night dinner...chicken braised in cider with bacon and apples. Based on a Judith Cullen recipe this was pretty good. We soaked up the braising juice with the leftover sourdough but I think it woud be vey good with very crunchy little roasted potatoes.
4 chicken thighs, halved (boneless)
4 baby onions or shallots, halved with root intact
1 clove garlic, crushed
1 c cider
1 c chicken stock
1 bay leaf
2 rashers bacon
2 rashers bacon
1 apple, peeled and wedged
1 c baby peas
1 handful baby carrots, blanched
Brown the seasoned chicken in a pan with some oil, then remove. Add the onions and garlic and cook to soften, allowing the onions to caramelise a little. I poured bit of cider over them each time they looked like they may burn and let it reduce down. Add the bacon and apples to the pan and continue cooking to caramelise the apples. Add the rest of the cider and the stock along with the bay leaf. Cover and simmer gently for twenty minutes. Add the peas and carrots and simmer another ten minutes until tender and they will have soaked up the flavoursome braising liquid.
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