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Thursday, November 17, 2011

Chicken with cider and cream

The cider in this dish brings with it a delectable autumnal flavor.


about 1 tbsp olive oil
2 onions, cut into 8 wedges
2 garlic cloves, finely chopped
8 chicken thighs (preferably free-range)
11⁄4 cups hard cider, apple cider,
or unsweetened apple juice
11⁄4 cups heavy whipping cream
a few sprigs of fresh rosemary
sea salt and freshly ground black pepper


1. Preheat the oven to 400°F  (200°C). Heat 1 tbsp olive oil in a casserole over medium-low heat.
Add the onion and salt, and cook for 5 minutes until soft. Now add the garlic, and cook for 10 seconds.
2. Push the onions to one side of the casserole, and increase the heat to medium-high. Add a little more oil if needed, and add the chicken, skin-side down. Brown for about 10 minutes, turning once, until golden.
3. Increase the heat slightly and pour in the cider. Let bubble for a few minutes, then reduce the heat to a simmer, and add the cream. Add the rosemary sprigs, and season well with
salt and pepper.
4. Cover, and transfer to the oven to cook for about 40 minutes. If it is becoming too dry, add a little hot water or stock. Serve hot.

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