Normandy pot-roast chicken with apples recipe

87 ratings Rate
  • Serves 4
  • 5 mins to prepare and 1 hr 20 mins to cook
  • 980 calories / serving
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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.

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  • Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 3 rashers unsmoked back bacon, sliced into matchsticks
  • 1x1.45kg (3lb) whole chicken
  • 300ml (1/2pt) dry cider
  • 300ml chicken stock
  • 2 Braeburn apples, cored and sliced
  • 4 tbsp creme fraiche
  • large handful parsley, chopped
  • mashed potato, to serve
  • green beans, to serve
  • Energy 4080kj 980kcal 49%
  • Fat 69g 98%
  • Saturates 24g 120%
  • Sugars 11g 12%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 12g Protein 73.1g Fibre 2g


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