Prep 20 mins
Cook 2 hrs
From a blog called The Bite House. I need to remember to pick up a bottle of dry hard cider next time I'm out and about. The picture on the blog looks particularly appealing. I think this would be delicious with potatoes, rice, barley and a green vegetable. The recipe was rewritten slightly for clarity. Update: I used four chicken thighs, and pretty much all the sauce ingredients and did not cook anywhere as long.
- 1 whole chicken, cut in 8 pieces
- 59.14 ml all-purpose flour
- 473.18 ml hard alcoholic cider
- 118.29 ml tomato sauce
- 1 medium leek, sliced
- 59.16 ml heavy cream
- 1 bay leaf
- salt, to taste
- ground black pepper, to taste
- chopped parsley (garnish) or chopped chives (garnish)
- Dust the chicken with the flour.
- Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown.
- Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider (1 cup). Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, tomato sauce and bay leaf.
- Simmer on low heat, partially covered, for 2 hours, stirring occasionally. (I did not cook this long - more like 40 minutes, perhaps my heat was not as low).
- Add the cream, cook to heat through, and throw on some chopped parsley or chives.
The sauce was pleasant, but it didn't show the hard apple cider to advantage (my most expensive ingredient); I don't think hard apple cider marries well with tomato sauce. To control the temperature, I stacked another burner grate on top of the one for my burner; even so, I had the lid half off the pan. If I were to make this again, I would be tempted to pressure cook the thighs, so at least this wouldn't be such a big time investment. Made for Please Review My Recipe tag game.