Roast chicken in creamy cider sauce
4
Easy
15 minutes
1 hour 40 minutes
“What could be better than a simple roast chicken? A roasted chook smothered in a decadent sauce, of course. An easy cheat if serving a crowd: buy a couple of Woolies’ rotisserie chickens and make the sauce to serve. No one will ever know!” – Abigail Donnelly
Ingredients
Method
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Ingredients aren't specified.
Method
Ingredients
1. Preheat the oven to 190°C. Pat the chicken dry with kitchen paper and season generously, inside and out.
2. Heat the olive oil in a large ovenproof pan or casserole over a medium-high heat. Brown the chicken all over, about 5–7 minutes per side, until golden. Remove and set aside.
3. Melt the butter in the same pan over a medium heat. Add the leeks and sauté for 5–6 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the cider, scraping any browned bits from the pan. Simmer for 2–3 minutes to reduce slightly.
5. Add the stock, cream and bay leaves and season to taste. Return the chicken to the pan, breast side up and spoon over some of the sauce.
6. Cover the pan with a lid or foil and roast for 1 hour. Uncover and roast for an additional 30–40 minutes, basting occasionally with the sauce, until the chicken is cooked through.
7. Remove the chicken from the pan and allow to rest for 10 minutes. Carve and serve with the creamy leek sauce.
Find more chicken recipes here
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones
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