Chicken in cider was inspired by me wandering through the bottle shop in search of guinness for a beef in guinness casserole. My wanderings ended with me standing in front of the cider section and I succumbed to the temptation of an organic cider.
To tell the truth, I’m not a big fan of cider. Rotten apples, anyone? But I thought it might be an interesting alternative to chicken stock. I can seldom be bothered making my own stock, but I don’t really like the shop stuff. So recipes that avoid stock altogether appeal to me.
Here’s the chicken in cider simmering on the stove (after the meat had fallen off the bone and those unsightly sticks were removed 🙂 ).
I trimmed the skin (and therefore, the fat) off 6 chicken drumsticks, roughly chopped up two onions, added two bay leaves, Italian flat leaf parsley, rosemary, sage and thyme from the garden, a tablespoon of butter, salt and pepper, and half a litre of cider (enough to generously cover the chicken) to the stewpot and simmered for an hour.
Then I added two carrots, a large celery stick and two handfuls of mushrooms (all roughly chopped) to the stew and simmered for an hour and a half. Just before serving, I added frozen peas.
The incredibly rich and savoury result was served with jasmine rice (because I love jasmine rice). And if you’re not hungry after reading that … you must be a vegetarian!