I’m sitting in front of the computer trying to think of something seasonally cheery and bright for Easter Sunday but to tell the truth I am struggling to think of anything that will make your or anyone else’s day feel brighter than it already is.
This is a very easy recipe, but so delicious. There is something very special about the combination of cider, cream and chicken, it never fails to satisfy and the flavour is so smoothly beautiful it needs little else in the way of herbs or spices.
Serve very simply with mash potatoes. Heavenly.
I hope you are all having a wonderful Easter!!
CHICKEN IN CIDER AND CREAM
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Serves: 4
I used Aspall Draught Cider but any dry, fruity cider could be used. For the chicken stock I used a chicken stock cube. Serve with mashed potatoes.
Ingredients
- Oil for frying
- Flour seasoned with salt and pepper for coating chicken
- 6-8 Chicken portions, skin removed and coated in seasoned flour (a mixture of legs and thighs or just thighs)
- 3 Medium Leeks, cut finely lengthways
- 2 Large Celery stalks, cut into strips lengthways
- 300ml Dry, Fruity Cider
- 250 ml Chicken Stock
- 1 Bay leaf
- 200ml Double Cream
- Salt and Pepper
Instructions
- Preheat oven to 170c
- Heat a little oil in a heavy based, oven proof casserole, preferably with a lid.
- Fry the flour coated chicken on all sides until golden brown.
- Add the celery and leeks, fry for a couple of minutes.
- Pour over the cider, let it bubble for a few minutes, scrape off any residue stuck to the pan.
- Add the stock and bayleaf. Stir.
- Put on the lid or cover with foil and cook in the oven for an hour until the chicken is tender. Leave for another 15 minutes if the chicken still feels a bit tough.
- Remove from the oven and return the pan to the hob.
- Remove the lid and bring up to a simmer.
- If you think there is too much liquid, simmer until some of the liquid has reduced.
- Add the cream and stir in.
- Adjust the seasoning to taste.
- Serve.
