Saturday, April 13, 2013

Cider and Apple Pot Roast Chicken recipe

Cider and Apple Pot Roast Chicken
Cider and Apple Pot Roast Chicken

Serves 4

Cider and Apple Pot Roast Chicken ingredients: 1 Waitoa Fresh Whole Free Range chicken. 1 lemon, halved. 1 tablespoon olive oil. 1 tablespoon butter. 2 onions, sliced. 2 cloves garlic, crushed 1 tablespoon Dijon mustard. 1 tablespoon chopped thyme. 2 bay leaves. 1 x 375 ml bottle apple cider. 2 Braeburn apples, peeled. 2 tablespoons cream. 2 tablespoons chopped flat-leaf parsley. sea salt and freshly ground pepper

Cider and Apple Pot Roast Chicken recipe: Preheat the oven to 180C. Wash the Waitoa Fresh Whole Free Range chicken inside and out with cold water and dry well with kitchen towels. Season the cavity and place the lemon inside. Loosely tie the legs together with kitchen string and tuck the wings under. Season the chicken all over with salt and pepper. Heat the oil and butter in a large casserole dish and place the chicken breast side down. Cook until golden, then using a wooden spoon inserted into the cavity, lift the chicken out and set aside. Add the onions and garlic and cook until soft. Stir in the mustard, thyme, bay leaves and cider and bring to the boil. Return the chicken with any juices to the pan, breast side up. Cover and bake in the oven for 50 minutes. Add the apples to the dish, cover and bake for 10 minutes. Stir in the cream and cook uncovered for a further 5-8 minutes until the chicken skin is crisp and golden Stir in the parsley
To serve: Gently remove the chicken from the dish and place on a platter. Spoon over the apples and sauce and serve with a big bowl of creamy mashed potatoes and cooked green beans. By then, the cider and apple pot roast chicken is ready