Chicken with Apples & Cider
I love preparing the classic Norman combination of chicken, apples, and cream during the winter months. This roasted version adds mustard and tarragon for extra depth, plus carrots, fennel, and onion for a one-dish meal.
Ingredients
-
1/2 cup plus 2 Tbs. hard apple cider
-
2 tablespoons Dijon mustard
-
1 tablespoon plus 1 tsp. chopped fresh tarragon
-
1 tablespoon chopped fresh parsley
-
1 tablespoon melted unsalted butter
-
Kosher salt and freshly ground black pepper
-
2 medium carrots, peeled and sliced on the diagonal 1/4 inch thick
-
1 small fennel bulb, trimmed, quartered, and cut lengthwise through the core into 1/2-inch-thick wedges
-
1 large yellow onion, cut into medium dice
-
4 pound chicken, cut into 8 serving pieces, trimmed of extra skin and fat, patted dry
-
1/4 cup creme fraiche
-
1 teaspoon cornstarch
-
1/2 cup lower-salt chicken broth
-
1 teaspoon cider vinegar
-
1 large Granny Smith apple (unpeeled), cored and cut into 1/2-inch pieces
-
1 large Braeburn apple (unpeeled), cored and cut into 1/2-inch pieces
Directions
1.
Position a rack in the center of the oven and heat the oven to 400 degrees F.
2.
In a small bowl, mix 2 Tbs. of the cider, 1 Tbs. of the mustard, 1 Tbs. of the tarragon, 2 tsp. of the parsley, the butter, 1/2 tsp. salt, and 1/8 tsp. pepper.
3.
Scatter the carrots, fennel, and onion over the bottom of a metal, glass, or ceramic baking dish that measures about 10x15x2 inches. Arrange the chicken pieces, skin side up, on top of the vegetables. Brush the cider-mustard mixture over the chicken pieces and roast for 30 minutes.
4.
Meanwhile, in a small bowl whisk the remaining 1/2 cup cider, 1 Tbs. mustard, the creme fraiche, and cornstarch. Whisk in the chicken broth, vinegar, and 1/2 tsp. salt.
5.
Remove the pan from the oven and reduce the temperature to 375 degrees F. Pour the creme fraiche mixture around the chicken and then scatter the apples around. Return the pan to the oven and roast until the vegetables and apples are tender and an instant-read thermometer registers 165 degrees F in several pieces of chicken, 20 to 30 minutes.
6.
Transfer the chicken to a warmed platter. Use a slotted spoon to arrange the vegetables and apples around the chicken. Sprinkle with a little salt and the remaining 1 tsp. tarragon and 1 tsp. parsley. Tilt the roasting pan so that the juices gather in one corner. With a large, shallow spoon, skim as much fat as possible from the pan sauce. Season the sauce to taste with salt and pepper and pour into a pitcher to pass at the table.
Add Your Review
Recommended Recipe:
Slow Cooked Moroccan Chicken
An easy main dish recipe that perfectly blends slow cooked chicken thighs with plums, baby carrots, and onions.
See RecipeMore Great Recipe Ideas from Fine Cooking Magazine
