- 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
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.