“From a blog called The Bite House. I need to remember to pick up a bottle of dry hard cider next time I'm out and about. The picture on the blog looks particularly appealing. I think this would be delicious with potatoes, rice, barley and a green vegetable. The recipe was rewritten slightly for clarity. Update: I used four chicken thighs, and pretty much all the sauce ingredients and did not cook anywhere as long.”
READY IN:
2hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dust the chicken with the flour.
  2. Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown.
  3. Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider (1 cup). Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, tomato sauce and bay leaf.
  4. Simmer on low heat, partially covered, for 2 hours, stirring occasionally. (I did not cook this long - more like 40 minutes, perhaps my heat was not as low).
  5. Add the cream, cook to heat through, and throw on some chopped parsley or chives.

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