- 20g butter
- 4 part jointed chicken breasts with skin
- 12 shallots
- 1 sprig rosemary
- 2 cloves garlic, whole
- 2 apples, halved
- 200ml chicken stock
- 200ml Apple cider
- 50ml double cream
- 500g new potatoes, halved
- 100ml goose fat
- Sea salt
- Green beans, olive oil, crushed garlic to serve
Preheat your oven to 180c/350f/gas 6.
Take a large casserole dish and melt the butter and oil over a medium to high heat. Season the chicken breasts all over and then place skin side down to brown the skin and sear all over to keep in the succulent flavours. Remove to a plate once browned.
Add the shallots, rosemary and garlic cloves to the same casserole and cook until the shallots are caramelising on the edges. Season well. Add the halved apples, cut side down, and, again, cook until the apples are just browning on the edges.
Return the chicken to the casserole dish and arrange everything in a single layer.
In a separate jug combine the hot stock and cider and then pour into the casserole dish so that the liquid comes half way up the sides of the chicken and the crispy skin is still visible. Place a lid on the dish and then into your oven for 30 minutes or until the chicken is just cooked. A meat thermometer will register 74c when it’s perfectly cooked.
Heat the goose fat in a roasting dish before tossing with the new potatoes and sea salt. Roast for 30 minutes, alongside the chicken.
Remove the casserole from the oven. Use a spider to take out the chicken, shallots, apples etc. and cover with foil to keep warm. Discard the rosemary and garlic. Place the casserole dish back on the hob, add the cream and then simmer to reduce, thicken and intensify the sauce. Once this is done, pass the sauce through a fine mesh sieve.
Return everything to your casserole dish, heat gently through and serve with the new potatoes. I also served mine with freshly steamed green beans tossed with olive oil and crushed garlic