Somerset Chicken in Cider

You may not know this about me, but I have a hankering for all things British.  Growing up in Victoria, we were told that Oak Bay with its delightful shops and places for tea was in fact more English than England itself.  I often wish I could have afternoon tea every day, which is perhaps why I have an abundance of scone recipes.  You will now understand why I paid full price for the cookbook, cook britain, imported by Canadian Living to celebrate the Queen's Diamond Jubilee when I saw it in our local Wal-Mart some time ago.  Truth be told, I have spent more time reading through the cookbook than making the recipes, but Somerset Chicken in Cider is one I have tried and it did not disappoint.

Ingredients

1 Tb. olive oil

25g unsalted butter (I used about a tablespoon)

8 free-range chicken thighs

1 onion, chopped

3 rashers smoked streaky bacon, cut into bite-sized pieces

2 sticks celery, chopped

2 Tb. plain flour (or gluten-free)

250 ml dry cider (I used apple juice)

100-150 ml. hot chicken stock

2 Cox's apples, peeled, cored and sliced into wedges (or another variety)

1kg Maris Piper potatoes, peeled and quartered

2 Tb. chopped fresh sage leaves

100ml double cream (or 75 ml. whipping cream)

Method

1.  Preheat the oven to 200 degrees C (400 F).

2.  Heat the oil and 10g butter in a large flameproof and oven proof casserole dish.  Season the chicken with salt and freshly ground pepper and fry in batches over medium-high heat for 3-4 minutes on each side, until golden all over.  Remove from the dish and set aside.  (Don't worry if you do not have an oven proof dish.  You can also cook this entirely on the stove top).

3.  Add the onion, bacon and celery to the dish and fry for five minutes.  Sprinkle in the flour and cook for 1 minute, scraping up all the sticky bits from the bottom of the dish.  Add the cider, bringing to a simmer and stir until thickened.  Pour in enough stock to give the consistency of single cream.

4.  Lay the apple slices over the bacon mixture, then top with the chicken.  Cover with a lid and cook in the oven for 35 minutes - the chicken is cooked when the juices run clear when pierced with a skewer.  (If cooking on the stove top, simmer on the stove until chicken is fully cooked as described above).

5.  Meanwhile, place the potatoes in a pan of cold water.  Bring to the boil, then simmering for 15 minutes, until tender.  Drain and mash with the remaining 15 g butter.  Season with salt and freshly ground pepper and keep warm.

6.  Remove the chicken and place in a serving dish.  Place the casserole dish back on the hob, add the sage leaves, then stir in the double cream and warm through (if using whipping cream, bring to the boil to thicken the sauce).  Pour over the chicken and serve with the mashed potato.