It’s time for the main course of Christmas dinner: roasted chicken with cider and bay leaves 🙂 !
Due to the cooking in cider, the chicken meat is very tender and apple flavored, but not overly sweet because the acidity of the cider is enhanced by the addition of small green apples. Yet, the secret lies in the use of tiny immature apples that have not ripen before the cold season. In case you do not have them, you can easi lyreplace them with some Granny Smith.
This recipe is typical of our valley and we could not keep us from presenting it. because we adore the combination of meat and fruits. Do you remember the rabbit with dried plums that we have proposed two months ago? 🙂
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Roasted chicken with cider
Ingredients
- 12 chicken thighs
- 300 ml of cider
- 3 small green apples
- 6 bay leaves
- black pepper
- oil
- salt
Instructions
-
Brown the chicken in a saucepan with a little olive oil, until it's golden on all sides.
-
Add salt according to your taste. Add the bay leaves, green apples and pour the cider. When everything boils reduce heat, cover and cook for 30-35 minutes.
-
Check the cooking of the meat, when this is done, raised the flame to thicken the sauce.
2 Comments on “Roasted chicken with cider”
Sounds delicious – at what point does the roasting come in – or is it stewed chicken in cider?
Pingback: Saffron mashed potatoes Recipe - Fratelli ai Fornelli