West Country Pot-roast Chicken with Apples and Cider
Cookbook
Page 118
Course: Main Courses
apples
bacon
braise
chicken
chicken braise
cider
cooking with alcohol
rosemary
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friederike
Reviews
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average rating 5.0 / 5
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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.