Dust the chicken pieces in the flour.
Add the butter and olive oil to a heavy based casserole dish and place over a medium heat. Once the butter starts to foam, add half of the chicken pieces and cook, turning occasionally, until golden brown. Repeat with the remaining chicken pieces, remove from the casserole and keep warm.
Add the brown sugar to the chicken juices and butter in the casserole, stir to dissolve.
Add the apple slices and cook until they start to caramelise and turn golden brown.
Carefully add the cider and the chicken stock to the apples in the casserole and stir gently to incorporate.
Return the chicken to the casserole and cook in a medium oven (185c) for 40 minutes.
Remove from the oven, check the seasoning by tasting the sauce and adjust with a pinch of salt and a twist of freshly ground black pepper.
Serve with boiled rice or roast potatoes and steamed green beans.
1 Medium chicken jointed, skin left on, (alternatively use a pack of 8 pre-prepared chicken pieces)
2 tablespoons Plain flour seasoned with salt & pepper
2 Dessert apples (we use Cox’s Orange Pippins), cored & thickly sliced
1 Half litre bottle Sheppy’s Oak Matured Vintage cider
1 Half pint good quality chicken stock
2 tablespoons Soft brown sugar
1 tablespoon Olive oil
Salt & freshly ground black pepper
Posted by: Daniel Twigg