Recipe: Roast Chicken with Garlic, Apple and Cider
- 2 boneless chicken breasts with skin
- 4 garlic cloves, freshly peeled but whole
- 100ml dry cider
- 1 red dessert apple, peeled, cored and diced
- 100ml creme fraiche
- 2 tablespoons olive oil
- sea salt and black pepper
- 2 tablespoons dijon mustard
- some freshly chopped parsley
- purple sprouting broccoli spears and new potatoes, to serve
- Before you start, preheat the oven to 200C (400F, Gas Mark6). Boil the garlic cloves in a small pan of water for 2-3 minutes, drain and then set aside for a moment. Season the chicken breast with the salt and pepper then drizzle them with the olive oil.Place them on a baking tray and place near the top of the oven and leave for roughly 25 minutes or until it is thoroughly cooked and the skin is golden brown.
- Whilst the chicken is cooking, place the garlic, cider, apple and mustard into a large pan. Cook over a low heat, stirring gently for about 10 minutes. When the chicken is cooked, take it out of the oven and place it into the pan with the rest of the ingredients.Using the back of a fork, crush the garlic into the sauce, be careful not to crush the apples too. Stir the parsley in and season to taste, then serve immediately with the broccoli spears and new potatoes.
Number of servings (yield): 2
Meal type: lunch
Culinary tradition: French