Cidre Braised Apple & Fingerling Potato Chicken
Last week I wanted to try one of our Farm Fed chickens so I picked this recipe from one of my favourite cookbooks, Shabbat, by Adeena Sussman, it turned out fantastic. I changed the recipe a bit, only because it’s hard to find Jerusalem artichokes in Vancouver and it was thoroughly delicious. The chicken was cooked to perfection and I can now officially say I KNOW our Farm Fed chickens are exceptional. This recipe is easy, tasty and the leftovers make a great saucy sandwich. If you want to test it out, here’s what I did.
Ingredients
1 lb fingerling potatoes sliced in half lengthwise
1 tbsp cornstarch
1 ½ cups WEBD chicken stock
¾ cup apple cidre or apple juice
3 tbsp apple cidre vinegar
1 tbsp honey
1 ½ tbsp Dijon mustard
2 tsps kosher salt
1 whole chicken cut in 8 pieces or 4 chicken legs
2 tbsp olive oil
2 medium onions cut in wedges
3 tbsp thinly sliced sage
4 garlic cloves thinly sliced
1 tbsp finely minced hot chili (optional)
2 small apples sliced
Instructions
Start by heating some oil on medium in a dutch oven or cast iron pan, season and brown the chicken pieces skin side down for about 5 min. Then turn them and brown for another 3-4 min. Work in batches if need be.
Meanwhile whisk the cornstarch in with some of the chicken stock. Then add your apple cidre or juice, honey, dijon, 1 tsp of salt and the rest of the chicken stock. Whisk.
When all the chicken is finished browning remove to a plate and sautee the potatoes and onion in the rendered chicken fat until golden brown. Then add the sage garlic and chili, stir for a minute.
Pour in your whisked stock mixture, let it boil and reduce for 5-8 minutes.
Add the chicken back into the pan with sauce and mix in the apple slices.
Cook in a preheated 400 degree oven for 35-40 minutes or until chicken is 165 degrees inside and the sauce is reduced by half.
Garnish with more sage.
You can serve this dish with your favourite sides. We had it with butternut squash & sage pierogis, by Nina’s Pierogis, which we are bringing into the shop and I'm sure will be big hit. For more tips on this recipe check out the video we posted on Instagram. We can’t wait to serve you and we hope you’ll come eat with us!
Jesse & Ben
