Creamy Chicken Braised in White Wine, Herbs with Pink Lady Apples
User Reviews
5
3 reviews
Excellent
Creamy Chicken Braised in White Wine, Herbs with Pink Lady Apples
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A delicious one-pan creamy chicken braised in white wine, herbs with Pink Lady apples
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Ingredients
- 8 chicken thigh or thighs and legs, bone-in & skin on, 10 pieces
- olive oil splash
- 2 onion or 4 medium shallots, chopped
- 1 celery stalk chopped
- 3 cloves garlic minced
- 200 grams streaky bacon chopped
- 2 Tbsp flour
- 250 ml chardonnay Laborie Chenin Blanc wine
- 200 ml chicken stock
- 2 bay leaf
- 3 thyme sprigs
- 1 ½ Tbsp rosemary finely chopped
- ½ cup crème fraîche or 125 ml thick or double cream
- 2 Tbsp butter
- 2 pink lady apple skin on, cored and cut into 8 wedges
- parsley chopped, to serve, optional
Instructions
- Pre-heat the oven to 180C/350F
- Heat a large, lidded casserole dish or non-stick frying pan and add a good splash of olive oil.
- Season the chicken well with salt, and pepper on both sides, and brown in the pan, skin side down until golden on both sides. About 8 – 10 minutes. Remove and set aside.
- In the same pan, add the bacon and cook until the fat has started to render but is not brown—about 3 minutes.
- Add the chopped onions and celery and sauté until translucent. About 5 minutes.
- Add the garlic and cook briefly for about 30 seconds stirring to make sure it doesn’t burn).
- Sprinkle over the flour and cook for a minute until absorbed. Add the wine and bring this to a rapid bubble.
- Add the stock, rosemary, thyme, and bay leaves and cook this for a few minutes until reduced by about a third.
- Add the chicken back into the pan with any juices, put on the lid and roast in the oven for 35 minutes.
- Remove the dish from the oven and take off the lid. Spoon out the chicken and set it aside.
- With the casserole dish back on the stovetop, stir the crème fraiche/sour cream through the sauce and bring it to a bubble briefly. Place the chicken pieces back in the sauce with the skin side up.
- Return the casserole to the oven with the lid off for a further 10-15 minutes until golden brown.
- Whilst the chicken is finishing off in the oven, heat a non-stick pan and melt the butter. Gently fry the apple slices until golden on each side.
- Serve the casserole with the caramelised apple slices scattered on top with chopped parsley (optional)
Notes
- Serve with crusty bread to mop up the sauce (or with rice or mashed potatoes).
- Any leftovers can be stored in the fridge and reheated.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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