Normandy Pot-Roast Chicken with Apples2013-06-06
- 1 tbsp olive oil
- 1 onion, sliced
- 3 rashers unsmoked back bacon, sliced into matchsticks
- 1×1.45kg (3lb) whole chicken
- 300ml (1/2pt) dry cider
- 300ml chicken stock
- 2 red apples, cored and sliced
- 4 tbsp creme fraiche
- large handful parsley, chopped
- mashed potato, to serve
- green beans, to serve
Preheat the oven to gas 4, 180°C, fan 160°C. Heat the olive oil in a large frying pan. Add the onion and cook for 3-4 minutes until softened. Remove from the pan, add the bacon and cook for 3-4 minutes until golden, then set aside. Add a little extra oil to the pan if needed, then brown the chicken all over. Turn regularly, pressing down on each side. Remove the chicken from the pan and pour in the cider, scraping up any crispy bits.
Put the onions and bacon in a heatproof pot, then put the chicken on top. Add the cider pan juices and stock. Cover with a lid and bake in the oven for 50 minutes.
Add the apples and cook uncovered for 20 minutes, or until the juices of the chicken run clear. Stir in the crème fraîche and sprinkle over the parsley and, if you like, serve with mash and greens.