’tis the season for wind, rain, sleet and snow so what’s better to warm the heart than a good old fashioned Devon recipe, Cider Chicken.
Many of the ingredients can be sourced from one of our amazing Devon farms or farm shops. Apples and cider, of course, as well as Devon clotted cream and that fresh chicken. Don’t forget to check the local markets as well.
This recipe serves 4:
- 4 chicken pieces, corn-fed chicken recommended
- 1 medium white onion
- 2 eating apples
- 1/2 pint/275ml Devon cider
- 1/4 pint/150ml stock
- 1/4 pint/150ml Devon clotted cream
- 3oz/75g butter
- 2oz/50g flour
- salt and pepper
Use half of the flour to dust the chicken pieces, season well, then fry in a pan with a good knob of butter, until browned. Remove from the pan with a slotted spoon and place in a casserole dish.
Peel, core and chop one of the apples and slice the onion. Fry these ingredients over a low heat until soft. Stir in the remaining flour and cook for 1 minute, gradually adding both the cider and stock. Bring the mixture to boil and then carefully pour over the chicken pieces.
Cover the casserole and cook in a preheated oven at 180 degrees C / gas mark 4 for about 45 minutes.
Remove the chicken from the casserole using a slotted spoon, keep warm.
Pour the liquid from the casserole into a saucepan. Reduce the liquid by boiling for 5 to 10 minutes. Add the cream to the sauce but do not allow to boil again. Slice the second apple and fry in a second pan, using the remaining butter. Arrange these apple slices on top of the chicken and pour the sauce over the dish, to serve.