Ingredients
The following ingredients have 4 Servings
- 4 chicken Marylands, separated at the joint into drumsticks and thighs
- 2 tbsp olive oil
- 50g butter
- 2 Granny Smith apples, peeled, cored and thickly sliced
- 2 large brown onions
- 2 tbsp brandy
- 5 sprigs thyme
- ½ tsp salt
- ¼ tsp ground black pepper
- 300ml dry apple cider* (check gluten-free if required)
- 150ml cream
- *This Breton-style braised chicken needs a very dry cider, as sweet varieties will overpower it. If you can't find a dry cider, dry white wine or champagne can be substituted instead.
Instruction
- <p>I<b>1.</b> Season the chicken well with salt and pepper, preferably a few hours before cooking.</p> <p><b>2.</b> Heat the olive oil in a large, deep frying pan with a lid and fry the chicken until golden brown on all sides. Add the butter, apples, onions, brandy, thyme, salt, pepper and cider to the pan.</p> <p><b>3.</b> Bring to a simmer and cook, covered, for 15 minutes and then uncovered for a further 20 minutes.</p> <p><b>4.</b> Stir through the cream, adjust the seasoning and serve with Adam Liaw's <a href="http://www.goodfood.com.au/recipes/celeriac-and-spring-onion-rsti-potato-cake-20170530-gwg365" target="_blank">celeriac and spring onion rösti</a>, or potaoes on the side.</p>
