Cider Chicken
Ingredients
- 3 tbsp oil ⓘ
- 8 None pearl onions or shallots, peeled ⓘ
- 3 slices bacon, chopped
- 3.5 oz mushrooms, thickly sliced ⓘ
- 1 None whole chicken ⓘ
- 1 1/4 cups apple cider ⓘ
- 1 1/4 cups chicken stock
- 1 handful fresh flat-leaf parsley leaves, chopped
- 2 None medium apples, peeled, cored, each cut into 12 slices ⓘ
- 2 tbsp heavy cream ⓘ
- 1 tbsp cornstarch mixed with 1 tbsp water ⓘ
- None None mashed potatoes and bread or rice, to serve ⓘ
Instructions
- Preheat oven to 350°F.
- In a large Dutch oven, heat 1 tbsp oil over medium heat. Cook onions and bacon until bacon is golden. Add mushrooms and 1 tbsp oil. Cook, stirring often, until mushrooms are soft. Remove mushrooms and bacon from pan and set aside.
- Add remaining oil and gently brown chicken on all sides. Set aside.
- Deglaze pan with cider and stock, scraping up any browned bits. Return chicken to Dutch oven, breast-side up, along with mushrooms, bacon and parsley. Transfer to oven and roast for 50 mins, basting occasionally with pan juices.
- Add apple slices to pan and roast for another 20 mins. Stir in cream and cornstarch slurry. Season.
- Remove chicken from pan and carve. Spoon sauce over top. Serve with mashed potatoes and bread or rice.
Nutrition & Diet Analysis (per serving)
695
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).