Sunday, 16 November 2008

Cider Chicken with Braised Lettuce

No pictures of this one I'm afraid...they all came out too dark. I've never thought of having Chicken with Cider before, but it was really good. Any good, strong dry cider should be fine for this dish

You need:

A whole Chicken
330ml Strong Dry Cider
2 large Onions - sliced
4 sprigs fresh Thyme
142ml Double Cream
4 little Gem Lettuce Hearts - quartered

Preheat the oven to 200°C. Put the Chicken in a large casserole dish and pour over the Cider. Add the Onions and Thyme. Season well,cover and roast for 45 minutes.

Remove the lid and roast for a further 45 minutes, until golden on top and thoroughly cooked. Remove the cooked Chicken from the pan and set aside to rest for a few minutes.

Put the casserole dish on the hob and over a low heat pour in the Double Cream. Add the Lettuce. Cover and cook gently for 3-4 minutes.

Season to taste and serve with mashed spuds.

Feeds 4

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