Chicken in Cider

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Method

Step 2

Step

Step 3

With a heavy chopping knife, remove the knuckles from 8 free-range chicken drumsticks, and then lightly flour (with plain flour) and season them. Heat some vegetable oil in a large frying pan set over a high heat and lightly brown the drumsticks on all sides, for about 2-3 minutes. Drain them on kitchen paper.

Step 4

Step

Step 5

In a large saucepan set over a medium heat, gently cook 1 finely chopped medium onion in 30g butter for about 3-4 minutes, until soft. Add 30g plain flour and stir well. Let it fry for 1 minute to cook out the flour and then gradually add 150ml dry cider and 800ml chicken stock, stirring well to avoid any lumps forming.

Step 6

Step

Step 7

Bring to the boil and add the chicken. The chicken should be just submerged; add more stock or water if needed. Cover with a lid and reduce the heat. Simmer gently for 20 minutes, and then remove the lid and simmer for a further 25 minutes until the chicken is tender. If the sauce is not thick enough, remove the pieces of chicken with a slotted spoon and simmer the sauce until it’s a thick coating consistency.

Step 8

Step

Step 9

Add 3 tbsp double cream and 2 tbsp chopped parsley and simmer for 2-3 minutes. Return the pieces of chicken, simmer for 1 minute or so to reheat, and serve. Creamy mash or mashed root vegetables are perfect with this dish.