Some combos just work so well together. Apple has always gone really well with chicken and pork, but in this recipe, it’s combined with cider and crème fraîche to make a fantastic sauce to pour over the chicken.
1.5 kg Whole chicken
1 Onion, quartered
½ Cinnamon stick
300ml Crème fraîche
150ml Cider (must be British!)
1 tbs Fresh parsley, chopped
1 tbs Fresh chives, finely chopped
3 tbs Brandy
1 tbs Olive oil
Salt and black pepper for seasoning
Preparation and cooking
Using a vegetable peeler, peel the rind off the lemon and place inside the whole chicken, together with the cinnamon stick and quartered onion. Generously season the chicken with salt and pepper.
Preheat the oven to 180°C. Heat 50g of the butter and 1 tbs of the oil in a flameproof casserole dish / large pan and brown the chicken on all sides. Then pour over the brandy and flambé. Thinly slice one of the apples and add to the casserole dish once the flames have disappeared. Add the cider to the casserole dish, bring the boil and cover, then cook in the oven for approx. 1 ¼ hours.
Melt the remaining butter in a frying pan, cut the remaining apples into thick slices and sauté until just cooked. Remove the chicken from the casserole dish and place on a warmed serving platter and surround with the sautéed apples.
Add the crème fraîche, and 1 tsp of lemon juice to the casserole and stir well, and boil to reduce slightly. Season with salt and pepper, and pour over the chicken. Sprinkle with the chopped herbs and serve immediately.