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Braised chicken with shallots, apple and cider

By Phillippa Cheifitz

Serves 2 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

4 portions free-range chicken leg quarters (650 g)
1 T butter
1 T olive oil
sea salt and freshly ground black pepper, to taste
250 g French shallots, peeled and thinly sliced lengthways
1 x 150 g apple, unpeeled, quartered and thinly sliced
1 cup dry cider
1 cinnamon stick
1 bay leaf
thyme, a few sprigs
creamy mashed potatoes, for serving

Method

1. Brown the chicken pieces in the butter and oil. Remove and season to taste.

2. To the same pan, add a layer of shallots. Reduce the heat and stir for 1–2 minutes. Add the apple.

3. Return the chicken to the pan and pour over the cider. Add the cinnamon stick, bay leaf and thyme.

4. Cover tightly and simmer gently for 25 minutes or until the chicken is tender, but still moist. Serve with mashed potatoes.

Cook's note A dish worthy of the best British gastro pub, creamy mashed potatoes are non-negotiable here.

Browse more chicken recipes here.