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- 100 g unsalted butter
- 2 x 1.4kg chickens, jointed, or 8 chicken thigh joints
- 6 shallots
- 4 sticks celery, washed and thickly sliced
- 440 ml dry cider
- 300 ml chicken stock
- 3 red apples, cored and sliced into wedges
- 4 Tbsp. plain flour
- 150 ml crème fraiche
- Flat-leafed parsley to garnish
- Step 1
Take two large frying pans and heat 25g butter in each one. Add enough chicken joints, skin-side down, to just cover the base of the pans. Cook over a high heat until brown; turn and brown the second side. Put to one side. Repeat with the rest of the chicken if necessary.
- Step 2
Divide 25g of the remaining butter between two large flameproof casseroles, add the shallots and celery and cook over a low heat for 5min. Put the chicken joints on top of the vegetables, trying to put the legs at the bottom, pour over the cider and stock, then season with salt and freshly ground black pepper. Bring to the boil, cover and cook for 20min or until the juices run clear when a thick piece of chicken is pierced with a sharp knife.
- Step 3
Heat the remaining butter in the two large frying pans until foaming and beginning to turn slightly brown. Add the apples and fry until lightly coloured. Keep warm on a low heat.
- Step 4
Lift the chicken joints and vegetables out of the casserole with a draining spoon, put in the frying pans with the apples, cover and keep warm.
- Step 5
Mix the flour with the crème fraîche to form a smooth paste, whisk into the bubbling liquid in the casserole, bring to the boil and simmer for 3–4min. To serve, spoon the sauce over the chicken and garnish with flat-leafed parsley.
Flavour boost
For a flavour boost add one of the following to the crème fraîche: a handful of fresh tarragon leaves; 2tbsp Dijon mustard; or an extra 100ml crème fraîche.
To freeze: Combine the chicken, vegetables and sauce, cool quickly, pack in a sealable container and freeze for up to three months.To serve: Defrost overnight at cool room temperature. Put in a casserole, cover, bring to the boil, then reheat at 180°C (160°C fan oven) mark 4 for 30min or until a thick piece of the chicken is hot to the centre.
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Per Serving:
- Calories: 350
- Total carbs: 18 g
- Total fat: 23 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
