Wealden Times | WT188 | October 2017 | Kitchen & Bathroom supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Chicken casserole with<br />
apples and leeks<br />
Serves 4 Prep time: 15 mins<br />
Cooking time: around 1½ hours<br />
Food<br />
Chicken cooks beautifully in a casserole,<br />
releasing its own gentle favours, while<br />
allowing others to ride alongside. Apples<br />
and leeks are easy partners, adding a sweet<br />
autumnal twist to this stalwart staple.<br />
• A whole chicken - cut into quarters,<br />
or 4 chicken portions<br />
• 2-3 leeks, washed and sliced<br />
• 50g butter (or to taste)<br />
• 1 level tbsp plain flour<br />
• 2 apples, peeled, cored and cut into thin wedges<br />
• 150ml dry cider<br />
• 200ml chicken stock<br />
• 2 cloves minced/pressed garlic<br />
• 3-4 chopped sage leaves<br />
• salt and pepper, to taste<br />
1. Gently fry the leeks in butter and then lay in a<br />
shallow casserole dish with the apple wedges.<br />
2. Brown the chicken in the same pan (add<br />
a little more oil or butter if needed) and<br />
once the chicken is browned on both sides,<br />
place on top of the leeks and apple.<br />
3. Add the flour to the pan and mix into a<br />
paste. After 2-3mins gradually add the<br />
cider and then once the mixture thickens,<br />
add the chicken stock, sage and garlic.<br />
4. Pour over the chicken pieces, cover and place<br />
in a pre-heated oven (gas 4/180°C) for approx.<br />
1 hour (longer for really tender chicken). <br />
147 wealdentimes.co.uk
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