SERVES – 4
PREP – 25 MINS
COOK – 1 HOUR
2 skinless chicken breasts, halved
4 chicken drumsticks, skin removed
8 shallots, peeled
3 sticks celery, chopped
2 eating apples, cut into wedges
300ml dry cider or apple juice
500ml chicken stock
1tbso thickening granules
1000ml crème fraiche
2tbsp Dijon mustard
1. Heat oven to 190°C, Gas 5. Season chicken. Heat 25g butter in a large, flameproof casserole dish and fry chicken for 10 mins, until browned all over.
2. Add the shallots, celery, and apples. Cook for a few mins. Remove apples and pour in cider or juice and stock. Bring to the boil, then cover and cook in the oven for 40 mins until the chicken is tender.
3. Add the thickening granules and apple, crème fraiche, mustard and tarragon to the casserole. Bring to the boil, stir and simmer for 3 mins, until sauce thickens.
Per serving: 268 cals, 18g fat (11g saturated), 17g carbs