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Cider-braised chicken stew


Cider-braised chicken stew

Ingredients 17
Servings 4
Time 20 min

Ingredients

  • STEW
  • 15
    ml
    olive oil
  • 200
    g
    streaky bacon, chopped
  • 8
    drumsticks, seasoned
  • 60
    ml
    cake flour
  • 1
    medium onion, chopped
  • 30
    ml
    wholegrain mustard
  • 15
    ml
    sugar
  • 3
    cloves
    garlic, finely chopped
  • 10
    baby potatoes, halved
  • 12
    baby carrots
  • 125
    ml
    pearl barley
  • 500
    ml
    chicken stock
  • 500
    ml
    cider
  • 45
    ml
    basil, finely chopped plus extra to serve
  • salt and pepper
  • 125
    ml
    sour cream
 

Method

1 hour
 

For the stew, heat the oil in a pot over medium heat. Add the bacon and fry, 5 minutes.


Remove the bacon with a slotted spoon.Dip the drumsticks in the flour and shake off the excess.


Add the chicken to the pot with the fat left over from frying the bacon and fry, 5 minutes per side.


Add the onions and fry, 2 minutes.


Add the mustard, sugar, garlic, baby potatoes, baby carrots, barley, stock and cider and simmer, 30 minutes.


Stir in the basil and season it to taste.Serve each portion topped with a dollop of sour cream.

TIP:

The drumsticks can easily be replaced with chicken thighs, if dark meat is preferred.


 

Read more on: chicken recipes  |  winter recipes
 

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