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Рецепт Pot Roast Cider Chicken With Apple Black Cabbage Juniper And Cream
by Global Cookbook

Pot Roast Cider Chicken With Apple Black Cabbage Juniper And Cream
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  Порций: 4

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

  1. Season the bird inside and out.
  2. Heat the oil and half the butter in a large flying pan and brown the bird all over then transfer to a deep casserole.
  3. Wipe the pan clean add in the remaining butter onions garlic and juniper berries and gently fry for a couple of min.
  4. Pour in the cider and stock and simmer for 5 min.
  5. Transfer to the casserole along with the apples.
  6. Heat to simmering cover and cook in a preheated oven at 180C/350F/Gas Mark 4 for 45 min.
  7. 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.
  8. Cut the bird into portions and serve with the apple cabbage and juices.
  9. Serve with bread.
  10. 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.
  11. Serves 4