Ingredients

  • Olive oil
  • 1 free-range chicken (1.8–2 kg)
  • sea salt and freshly ground black pepper
  • 1 apple, peeled, cored and halved
  • 2 onions, finely sliced
  • 2 bay leaves
  • 6 sage leaves
  • 1 cinnamon stick
  • 500ml cider
  • 400ml fresh chicken stock
  • 25g unsalted butter
  • 3 apples, peeled, cored and sliced into 8 pieces
  • 1 teaspoon caster (superfine) sugar
  • 75g sultanas

Method

  1. 1

    Preheat the oven to 160°C, fan 140°C, Gas 3.

  2. 2

    Heat a layer of oil in a large casserole dish. Season the chicken inside and out and brown all over in the casserole dish. Set aside and put the halved apple inside the cavity.

  3. 3

    Add the onions to the casserole and fry for 10 minutes to soften. Return the chicken to the pan and add the herbs and cinnamon.

  4. 4

    Pour in the cider and bubble for a few minutes, then add the stock. Bring to the boil, then cover and transfer to the oven to cook for 1 hour.

  5. 5

    Meanwhile, heat a little oil and the butter and fry the rest of the apples with the sugar until golden and caramelised. Add the sultanas and toss in the buttery juices. Add to the casserole about halfway through the cooking time.

  6. 6

    Remove the lid of the casserole and turn up the oven to 220°C, fan 200°C, Gas 7. Cook for 10 minutes more to brown the top of the chicken, then serve.

Basque: Spanish Recipes From San Sebastián And Beyond by José Pizarro (Hardie Grant, £25)

Nutritional Details

Each serving provides
  • Energy 2592kj 619kcal 31%
  • Fat 37.1g 53%
  • Saturates 10.9g 55%
  • Sugars 20.6g 23%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 712kj/170kcal

Each serving provides

21.7g carbohydrate 2.8g fibre 42.6g protein

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