Chicken with cider sauce

Chicken with cider sauce, fried potatoes, roasted carrots and herb oil

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Herb oil: throw a bunch of fresh herbs into a good blender with heated 1dl oil. Blend for about 5min and use food cloth to strain for smooth oil.

Step 2

Oven carrots: put oven on 200 and cut the carrots lengthways in half or quarters depending on how big they are. Peel and cut shallots in half. Cover veg in oil and salt and peppar. Add some bits of butter and cook in oven for 30-40min.

Step 3

Chicken: I use thighs on the bone with the skin on as that's what we like the best. Salt and peppar and fry chicken on high heat until skin is golden crispy. Put chicken in an oven dish and put 3dl of chicken stock in the bottom. Put in oven for 15-20min or until cooked.

Step 4

Potatoes: boil potatoes until done with skin on. In a frying pan, add oil, 1-2 sprigs of rosemary and 4 crushed garlic cloves with skin on. Cook for a bit until you add the potatoes. Once the potatoes are added, use a masher to crush the potatoes very slightly and add sea salt and pepper. Fry until golden

Step 5

Sauce: in the pan you fried the chicken, use this to make the sauce. Add a sprig of thyme and a sprig of rosemary, 1 dl cider, 0.5 dl white wine, 2 dl chicken stock and reduce to half. Then add 2-3 dl double cream, a little bit of honey and a splash of lemon juice.

Step 6

To top: fry sage in oil