Braised in apple cider and a modern expression of the traditional coq au vin.
Main INGREDIENTS
- Chicken
Ingredients
Method
Ingredients
- 3 free-range chicken thighs
- 3 free-range drumsticks
- Salt and black pepper
- Olive oil
- 500ml cream
- 330ml dry cider
- 2 cloves garlic, peeled and sliced
- 6 shallots, peeled and halved
- 300g mixed wild mushrooms
- Thyme
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Method
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1Season the chicken pieces generously with salt and black pepper. Heat a drizzle of olive oil in the Le Creuset Cast Iron Signature 28cm Shallow Casserole over medium–high heat and sear the chicken on all sides until golden. Remove and set aside.
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2Add another drizzle of olive oil to the casserole and bring it back up to temperature. Fry the mushrooms in two batches until golden brown, then remove and set aside.
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3Add the shallots to the casserole, cut side down, and cook until they begin to soften and caramelise around the edges. Stir in the sliced garlic and thyme and cook briefly until fragrant.
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4Return the seared chicken to the casserole. Pour in the dry cider and allow it to bubble for a minute to cook off the alcohol and reduce slightly. Add the cream, ensuring the chicken is partially submerged in the braising liquid.
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5Reduce the heat to a gentle simmer, cover and cook for 30 minutes, or until the chicken is tender and the sauce has thickened. Adjust the seasoning to taste, then return the mushrooms to the casserole and warm through for a few minutes.
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6Serve directly from the casserole with crusty bread or buttery mashed potatoes to soak up the sauce.
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