Wednesday, February 12, 2014
Chicken, Bacon, Leek and Cider Hotpot
1 Tbsp. olive oil
8 chicken thighs
150g smoked bacon lardons
1 onion, finely chopped
1 leek, sliced thickly
4 Tbsp. plain flour
250ml dry cider
500ml chicken stock
1 red apple, peeled, cored and diced
600g baby potatoes, quartered
28g flat leaf parsley, roughly chopped
100ml crème fraiche
Heat oil in large, shallow ovenproof casserole. Place chicken thighs seasoned with salt and pepper, skin side down into dish and cook 3-4 minutes, until sin is crisp and golden. Turn over and cook for 2 minutes more. Remove and place to the side.
Tip bacon into pan and cook for 5 minutes until crisp, remove and place to the side. Stir in onion and leek and cook 5 minutes until tender. Stir in flour, cook 1 minute then pour in cider and stock.
Bring to gentle simmer and cook 3 minutes before stirring in apple, potatoes and 1 Tbsp. parsley. Top with chicken thighs and scatter with bacon. Season with salt and pepper, cover and cook 30 minutes over medium heat, until chicken is tender.
Stir through crème fraiche. Heat through 1 minute and top with remaining parsley. Serve.