Chicken with Cider and Cream
Cider and cream make a delicious sauce to put over chicken.
Prep Time: 15M
Cooking Time: 1H
Serves: Serves 4
- about 1 tbsp olive oil
- 2 onions, cut into 8 wedges
- 2 garlic cloves, finely chopped
- 8 chicken thighs (preferably free-range)
- 11/4 cups hard cider, apple cider, or unsweetened apple juice
- 11/4 cups heavy whipping cream
- a few sprigs of fresh rosemary
- sea salt and freshly ground black pepper
- Preheat the oven to 400°F (200°C). Heat 1 tablespoon olive oil in a large cast iron or other flameproof casserole over medium-low heat. Add the onion and a pinch of salt, and cook for 5 minutes until soft. Now add the garlic, and cook for 10 seconds.
- Push the onions to one side of the casserole, and increase the heat to medium-high. Add a little more oil if needed, and add the chicken thighs, skin-side down. Brown for about 10 minutes, turning once, until golden.
- Increase the heat slightly and pour in the cider. Let bubble for a few minutes, then reduce the heat to a simmer, and add the cream. Add the rosemary sprigs, and season well with salt and pepper.
- Cover, and transfer to the oven to cook for about 40 minutes. If it is becoming too dry, add a little hot water or stock. Serve hot with mashed potatoes and crusty bread, to mop up all the juices.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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