Although we tend to think of chicken with wine in coq au vin, it tastes equally good cooked with cider. Normandy chicken is an easy dish, ready in under an hour, which could convert you to the apple rather than the grape.
Serves 4
Ready in 35 minutes
Per serving:
598kcals
40.6g fat (24.7g saturated)
36.7g protein
24.1g carbs
22.7g sugar
1.1g salt
1. Heat 50g butter in a roasting tin on the hob and brown the chicken thighs all over, turning as needed. Add the shallots and celery and cook for a few minutes. Pour over the apple juice and stock and season to taste. Bring to the boil, then cover tightly with foil and cook for 20 minutes, or until the juices run clear when the chicken is pierced. Stir in the crème fraîche and bring just to the boil, then simmer for 1 minute.
Freeze any leftover cooled casserole, then defrost overnight in the fridge and reheat at 180C/fan160C/gas 4 for 30 minutes until piping hot. Cooking this in a roasting tin helps save time when browning the chicken, because you can do it all at once rather than in batches. Keep it tightly covered with foil during cooking, though.
2. Heat the rest of the butter in a large frying pan over a medium heat. Add the apple wedges and fry for 5 minutes until lightly coloured. Stir the apples into the chicken. Sprinkle with some chopped chives and serve. This is great with French beans, broccoli and mashed potato.
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