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!