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Cider Braised Chicken

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
700kcal
protein
68.2g
carbs
28.4g
fat
29.3g
serves
4serves

Introduction

I created this recipe for an upcoming magazine submission

This delicious and rich stew is traditionally made using rabbit and a dark beer

I’ve mixed it up a bit by using easier to source chicken and a good quality cider

The prunes add such a deep sweetness to the dish that I wanted to offset it by contrasting with a dry cider

Living not five minutes from a famous Tasmanian cider house, I chose their Bone Dry cider and it compliments the richer flavours perfectly

Give it a try, you can look at the recipe when it comes out and snort “Been there”

Enjoy!

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The recipe

Ingredients

1 kg mixed chicken pieces
3 Tbsp plain flour
1 tsp salt
1/2 tsp ground black pepper
1 cup chicken stock – warmed
1 cup prunes
2 Tbsp olive oil
100 grams thick cut bacon or speck
2 onions, sliced thinly
1 tsp minced garlic
1 Tbsp fresh thyme, roughly chopped
2 bay leaves
1 can dark beer or cider
1 can dark beer or cider

Directions

Step 1
Heat the chicken stock and add the prunes to soak.
Step 2
Place the flour, salt and pepper in a bowl or bag and add the chicken pieces.
Step 3
Coat the chicken in flour and shake off excess.
Step 4
Retain the seasoned flour.
Step 5
Heat a Dutch oven or other heavy bottomed stew pot over medium-high.
Step 6
Heat a Dutch oven or other heavy bottomed stew pot over medium-high.
Step 7
Add the olive oil and cook the chicken until golden brown on each side. Work in batches. Set the browned chicken aside.
Step 8
Lower the heat to medium and sauté the bacon until it renders most of its fat.
Step 9
Sauté the onions in the bacon fat until translucent. Sprinkle the reserved flour. Stir and cook for a couple of minutes.
Step 10
Gradually add the cider or beer, stirring after each addition in order to thicken the sauce.
Step 11
Bring to a boil, add the garlic, vinegar and the herbs.
Step 12
Return the chicken pieces to the pot, cover, reduce the heat to low/medium-low and let simmer for 60 minutes.
Step 13
Stir, add the prunes and the chicken stock they were soaking in, stir again and cover.
Step 14
Gently simmer over low/medium-low heat for another 30 to 50 minutes, until the chicken is really tender.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
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