West Country Pot-roast Chicken with Apples and Cider

Page 118

| Course Type: Main Courses

(1 review)

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Tags: chicken braise bacon apples cooking with alcohol chicken braise cider rosemary

Recipe Review

Brilliant! The meat was so tender it just fell of the bones, and the sauce with apples/cider, rosemary and bacon (we used normal cubed bacon) was incredibly flavourful. Absolutely recommended, and a delicious autumn/winter dinner. Served with the remaining Braised Shallot (Onion) Confit), a very nice combintation.

Edited 2 August 2015:
Served with the cabbage as cooked according to this recipe twice already - savoy cabbage works really well with this dish, green/white cabbage less so.

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