Ingredients

Method

• 4 free-range chicken leg-and-thigh portions
• 4 sprigs tarragon
• Salt to taste
• 2 T butter
• 1 x 330 ml dry apple cider
• 16 baby onions, peeled
• 1/2 cup cream
• Asparagus, steamed, for serving

Method

Ingredients

Preheat the oven to 160°C. Push a sprig of tarragon under the skin of each chicken thigh and season with salt.

Heat the butter in a large saucepan and sauté the chicken until the skin is golden brown. Transfer to a roasting pan.

Pour the apple cider into the saucepan, turn up the heat, then scrape off the tasty browned bits from the bottom of the saucepan. Cook for a few minutes until the alcohol has evaporated.

Pour the cider over the chicken portions and cover with a tightly fitting lid or heavyduty tin foil. Place in the oven and braise for 30 minutes, then turn the portions and braise for a further 20 minutes.

Add the baby onions to the roasting pan, re-cover and braise for 20 minutes. Remove the lid and bake until the chicken is soft and the onions have almost collapsed.

Pour the pan juices into a saucepan and keep the chicken and onions warm.

Then, over a medium heat, reduce the cooking liquid to 2⁄3 cup, add the cream and cook, stirring, for 8 to 10 minutes.

Serve alongside the chicken and asparagus.

Cook’s note: The cooking time will differ depending on the age and size of the chicken. Use the cooking instructions as a guideline and check regularly.