Yesterday, I had yoga class & afterwards, my husband made for me & for us this wonderful, festive & succulent drunken chicken dish! It is great for entertaining too. Very easy to make, all in one Creuset pot with fitting lid. I hope you enjoy it as much as we did! Check out the flavours & tasty ingredients too!
Recipe: For 3 persons, with a lot of hunger
a fruity Evoo
some baking margarine
2 organic chicken fillets, no skin, each cut into 2 smaller pieces
3 organic bone-in chicken thighs, skin on, cleaned & pad dry on kitchen paper
4 fat cloves of garlic, peeled & finely cut
1 big fennel, cleaned, hard bottom cut out, tubes cut out, sliced into thinner longer slices
1 cup dry white wine
2 cups apple cider
3 sweeter apples, peeled, cored & cut into smaller wedges
1/2 teaspoon of dried thyme
4 dried bay leaves
a generous pinch of saffron
To serve with: fried potato croquettes!
1. Heat a Creuset pot on medium high heat. Pour 2 tablespoons of that fruity Evoo & swirl it all around the bottom of the pot. Heat up. When hot, add a knob of baking margarine. Let it melt. Season your chicken pieces with sea salt & black pepper & fry the chicken pieces, skin side down & fry until the skin has turned brown & golden. Repeat with the other side. I has to do this in batches. With the chicken pieces without the skin, fry on both sides until golden brown. Adjust your temperature, if you need to. Place the fried chicken pieces, in a big bowl with fitting lid. Add more olive oil & baking margarine, if you need to.
2. Now, add chopped onion, chopped garlic & chopped fennel & stir often. Fry until brown & golden. Lower the heat if you need to.
3. Add the wine & bring to the boil. Add the cider & bring to the boil again. Nestle the chicken pieces with its juices, all into the hot stew, gently pushing down the meat into the hot liquid. Scatter dried thyme all over the stew & nestle the dried bay leaves into the hot stew. Scatter the pinches of saffron over the stew. Arrange the apple pieces all over & into the hot stew. Bring to the boil & let the stew simmer , with the fitting lid on, until the chicken is just cooked through. This will take about 20 to 30 minutes. After 20 minutes of cooking, remove the lid & let the stew thicken & reduce the stew by simmering vigorously. You want to have a thickened sauce, but not too thick! Taste! the sauce has thickened also with the apple pieces, that have cooked down into a mush. Season with black pepper & sea salt to bring out the flavours in this lovely stew. This chicken stew is so tasty, fabulous & amazing! 🙂 Really! 🙂 Remove the 4 bay leaves before eating this lovely chicken stew!
Serve at once with fried potato croquettes & you have a great & fantastic well-flavoured dinner! 😉 Enjoy, my lovely ones! Drink the same dry white wine with your stew that you put into the stew! 😉
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Now, I also have a reason to celebrate! My blog, Sophie’s Foodie Files is 4 year’s old! Yeah!! It’s a party & I cry if I want to, Cry if I want to, Cry if I want to, You would do that too if it happened to you! 🙂
Yeah! My blog is 4 year’s old since the middle of November! What a journey it has been! I am so proud & happy to my lovely subscriber’s!! Yes! It is so good & I have changed so much over these past 4 years! I had to search & find my own style. In the beginning, I adapted recipes from my favourite chefs & later on , I only make my own recipes! I love eating, cooking & baking vegan too & I love healthy but sometimes un healthy recipes too! I am so inspired to find & to create special recipes too! I learn so much in the progress too!
So, I will drink some Vranken Champagne & lovely appetizers. I will give you these links below!!! I will toast to all of you, who stood by me from the beginning or all of you, who found me on their blogging’s experience! Cheers to you all! I couldn’t have done it without you all! 🙂 Aaaaaah,…Oooooooh! 😉 xxx
I will enjoy these appetizers with it: Click onto the pictures or links to go to the recipes!
2/Wild boar paté with home – made fig chutney ( Meat + Vegan & Vegetarian chutney ), filed under Christmas menu + Link to home-made figs chutney