A winning combination from ” Basque” by Jose Pizarro.
Ingredients
- olive oil
- 1 1.8-2 kg free range chicken
- coarse sea salt and freshly milled black pepper
- 1 apple peeled, cored and halved
- 2 baby onions or shallots peeled and finely sliced
- 2 bay leaves
- 6 A small bunch of sage leaves
- 1 cinnamon sticks
- 500 ml cider
- 400 ml fresh chicken stock
- 25 g unsalted butter
- 3 apples peeled, cored and sliced into 8 pieces each
- 1 tsp caster sugar
- 75 g sultanas
Servings:
Instructions
- Preheat the oven to 160 C Gas 3.
- Heat a layer of oil in a casserole dish. Season the chicken inside and out and brown all over in the casserole dish. Set aside and put the halved apple in the cavity.
- Add the onions to the casserole and fry for 10 minutes to soften. Return the chicken to the pan and add the herbs or cinnamon.
- Pour in the cider and bubble for a few minutes, then add the stock. Bring to the boil, then cover and transfer to the oven to cook for one hour.
- Meanwhile, heat a little oil and the butter and fry the rest of the apple with the sugar until golden and caramalised. Add the sultanas and toss in the buttery juices. Add to the casserole about halfway through the cooking time.
- REmove the lid of the casserole and turn up the oven to 220 C, Gas 7. Cook for 10 minutes more to brown the top of the chicken, then serve.
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