Monday, 3 March 2014

Chicken and Apple Casserole

I still have lots of apples from my Mum's garden, which I have kept in crates in my shed. I'm about half way through them now and I'm always looking for different things to do with them. This was a really tasty chicken and apple casserole. You could use cider instead of chicken stock to make it even more appley. I served it with a Swede, Leek and Potato Gratin, recipe to follow tomorrow.

Chicken and Apple Casserole (adapted from Fast, Fresh and Easy Food by Lorraine Pascal)
(Serves 4)

8 chicken thighs
2 sprigs rosemary
few sprigs sage
1 tbsp fennel seeds
2 garlic cloves, sliced
1 bunch spring onions, sliced
2 eating apples, cored and cut into 8 pieces
4 tsp flour
500ml chicken stock
salt and pepper

Season the chicken thighs with some salt and pepper. Heat some oil in a large casserole over a high heat and add the chicken to the pan skin side down. Once the chicken skin is brown, about 4 mins, turn the pieces over and cook for 1 min.

Remove the chicken from the pan. stir the flour into the oil in pan to make a paste. Then gradually add the chicken stock stirring all the time making sure there are no lumps. Bring to a boil and then let it bubble away for a couple of mins.

One slightly thickened, stir in the herbs, fennel seeds, garlic, apples and salt and pepper and add the chicken back into the sauce. Turn the heat down to medium, cover with a lid and allow the dish to bubble away for 15 mins. 5 mins before the chicken is ready, add the spring onions.

Once the chicken is cooked remove from the heat and serve.

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