Tuesday, 21 December 2010

CIDER AND CHESTNUT CHICKEN


Special occasions or otherwise, chicken dishes are always welcome. Since it's Christmas, I've added chestnuts and bacon to this really easy baked chicken dish. Cider forms the sauce that gives the chicken flavour a lift. I garnished the dish with fried apple wedges.  

There's only a few ingredients and the process is very simple yet the taste would far exceed your expectations. It is a recipe well worth trying. This could easily become a new family favourite.  


Ingredients:

1 whole chicken
2 tsps. celery salt
1/4 c. flour
1/4 c. butter
3 cloves garlic, minced
1 onion chopped
2 tsps. celery salt
4 rashers of unsmoked streaky bacon, chopped
1 tsp. fresh thyme
2 c. pear or apple cider
20 whole cooked and peeled chestnuts
1 tbsp. brown sugar
1 tsp. salt
1 tsp. pepper

Method:

Preheat the oven to 350° F/180° C. 

Cut the chicken into quarters. Dredge lightly in the flour seasoned with the celery salt. Save the leftover flour for later. 

Pan fry in 2 tbsps. of butter (or substitute) mixed with 2 tbsps. of oil until browned. Transfer to an oven proof dish and set aside. 


In a clen pan, saute the garlic in the rest of the butter for 2 minutes. Add the chopped onion and saute until soft and translucent. Add the chopped bacon and saute until cooked. 

Add one tablespoon of the leftover seasoned flour to the pan and stir. Slowly add the cider while stirring. Add the rest of the ingredients and bring to a boil. Pour over the pan fried chicken . Cover the dish with foil and bake in the oven for 50 minutes or until the chicken is cooked and tender. 

I served this with boiled potatoes but roast or mashed potatoes would be equally good. 




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2 comments:

  1. Love the idea of the extra taste and crunch from the chestnuts! Thank you for sharing.

    ReplyDelete
  2. Sounds great, will definitely try this. Can't find a print button on your page.

    ReplyDelete

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