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Ингредиенты
- 1 x freerange chicken
- 1 x salt and pepper
- 3 Tbsp. extra virgin olive oil
- 50 gm butter
- 8 sm pickling onions or possibly shallots peeled
- 2 clv garlic crushed
- 8 x juniper berries smashed
- 200 ml dry cider
- 150 ml chicken stock or possibly water
- 8 x baby apples (such as coxs) or possibly 4 large (cored and quartered)
- 1 x black cabbage or possibly some spring greens separated into leaves thick ribs removed large leaves cut in half
- 150 x mi double cream
Инструкции
- Season the bird inside and out.
- Heat the oil and half the butter in a large flying pan and brown the bird all over then transfer to a deep casserole.
- Wipe the pan clean add in the remaining butter onions garlic and juniper berries and gently fry for a couple of min.
- Pour in the cider and stock and simmer for 5 min.
- Transfer to the casserole along with the apples.
- Heat to simmering cover and cook in a preheated oven at 180C/350F/Gas Mark 4 for 45 min.
- Blanch the cabbage leaves in boiling water for 1 minute drain and tuck around the bird. Pour over the cream return to the oven and cook for a further 15 min.
- Cut the bird into portions and serve with the apple cabbage and juices.
- Serve with bread.
- This is one you can leave in the oven and forget about. Its a cross between a roast and a stew. Timing is not the key so dont worry if everyones late for dinner. Just rehear it: the creamy juices will improve and the meat will fall from the bones. Black cabbage (cavolo nero) is available from some supermarkets. You could use greens instead.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 623g | |
| Recipe makes 4 servings | |
| Calories 424 | |
| Calories from Fat 186 | 44% |
| Total Fat 21.11g | 26% |
| Saturated Fat 8.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 170mg | 7% |
| Potassium 751mg | 21% |
| Total Carbs 62.29g | 17% |
| Dietary Fiber 12.7g | 42% |
| Sugars 44.91g | 30% |
| Protein 3.79g | 6% |
