Chicken recipes

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30 - 35 minutes

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Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

40 minutes

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10 minutes, plus 30 minutes’ standing time

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Braised chicken with shallots, apple and cider

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.

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Home-made chips

Hot wings with blue-cheese dip

Easy, cheesy chicken enchiladas

Korean fried chicken

Udon noodles with sticky glazed chicken and charred edamame beans

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

Two-skillet deboned jerk-style chicken

Coconut-and-Szechuan chicken wings

BBQ chicken balls

One-pan orange-and-olive rosemary chicken with penne

Crumbed chicken and pea pesto gyros

Chicken katsu burger

Braised chicken with shallots, apple and cider

Braised chicken with shallots, apple and cider

Ingredients

Method