Chicken Brasied w/Apples and Cider

By KeyIngredient

You can use chicken breasts or legs with this recipe if preferred but a whole chicken has the best texture.

Use an ovenproof casserole that fits the chicken snugly, rather than a larger one. The texture of the chicken remains juicy and the taste is very flavourful.

Ingredients

• Spice Mixture
• 1 tsp (5 mL) cracked fennel
• 1 tsp (5 mL) cracked coriander
• 2 tsp (10 mL) chopped fresh thyme
• 1 tsp (5 mL) cracked black pepper
• Chicken
• One 4 lb (2 kg) whole chicken
• 1 tbsp (15 mL) vegetable oil
• 2 tbsp (25 mL) butter
• 2 Pink Lady or Royal Gala apples, peeled and diced into 1/2-inch (1-cm) chunks
• 1 cup (250 mL) apple cider
• 1 tbsp (15 mL) cider vinegar
• 1/2 cup (125 mL) whipping cream
• 1 tbsp (15 mL) lemon juice
• 2 tbsp (25 mL) chopped chervil or parsley
• Salt and freshly ground pepper

Preparation

Step 1

1. Preheat oven to 300ºF (150ºC).

2. Combine fennel, coriander, thyme and black
pepper. Reserve 1 tsp (5 mL) spice mixture and
season chicken all over with remaining mixture,
adding a little inside.

3. Heat oil and 1 tbsp (15 mL) butter in an ovenproof
casserole over medium-high heat. Brown chicken
about 2 minutes per side or until golden. Remove
from pan. Discard fat and wipe out pan.

4. Add remaining butter and apples to pan and sauté
for 2 minutes or until tinged with gold. Pour in cider
and cider vinegar, add remaining spice mixture and
bring to boil. Boil for 1 minute.

5. Return chicken to casserole, cover and bake for 1
hour. Remove lid and bake 15 minutes longer or
until juices run clear.

6. Remove chicken and apples from casserole. Add
cream to sauce and bring to boil. Boil for 2 minutes
or until sauce begins to thicken. Add lemon juice,
reserved apples and chervil and simmer for 1
minute more. Season with salt and pepper to taste.
Cut chicken into 4 serving pieces and pour sauce
over chicken to serve. Surround with apples.


Serves 4