Cider Chicken
Photo © Anne-Marie Minhall
Sometimes, on a hot summer afternoon, cider can be a great thirst quencher when out with friends.
It's none too bad either when paired & cooked with chicken.
This is lunch for two.
Olive Oil
2 Shallots finely chopped
2 Garlic Cloves peeled and crushed
2 Chicken Breasts skinless
250ml Dry Cider
Handful of Parsley roughly chopped
Heat the oil in a good-sized saucepan before adding the shallots & cooking for 6-8 minutes until beginning to soften
The garlic goes in next for 2 minutes
Next add the chicken and cook for 4-5 minutes, turning now & again
Cider time
Pour in the liquid gold & let it make a noise & bubble a bit before covering with a lid or some foil & simmer for 30 minutes
Remove the lid or foil & take out the chicken breasts to rest on a warmed plate
Let the remaining sauce in the pan reduce slightly before finishing with the parsley & serving with the chicken.
This was good to eat together with miniature summer potatoes which had been parboiled & then roasted with some oil, sprigs of fresh thyme, a few garlic cloves & seasoning. 25 minutes in a preheated oven 200°C/fan 180°C/gas mark 6 did the trick. Also making the plate, some steamed broad beans, baby carrots & new peas.
Photo © Anne-Marie Minhall
An all British dish, pretty much, & immensely satisfying to eat.
There was a cheeky bit of butter on those spuds & veg as well. Don't tell anyone.
AMM
