This rustic chicken dish is inspired by a love of cooking with cider. A great recipe for entertaining – it can be made ahead of time and left to simmer away on the stove all afternoon filling your house with amazing aromas.
|1||whole chicken, cut in 8 pieces|
|2 cups||hard cider*|
|1/2 cup||tomato sauce|
|1||medium leek, sliced|
|4 tbsp||sunflower or grapeseed oil|
|4 tbsp||heavy cream|
|Add:||salt & pepper|
- Heat the oil in a large skillet.
- Dust the chicken in the flour sear the chicken pieces for a few minutes on each side until they are golden brown.
- Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider. Allow to simmer for 1 minute. Add this to the chicken with the rest of the cider, leek, tomato sauce and bay leaf. Simmmer on low heat, half-covered for at least 2 hours, stirring occasionally.
- Add the cream. If you want the sauce to be thicker, low-boil until the sauce reduces. Taste and season with salt and pepper.
Finish with some fresh chopped chives, tarragon, or parsley.
Recipe provided by: Chanterelle Country Inn & Cottages (Chef Bryan Picard)