Creamy Cider Chicken and Almonds Recipes

Ingredients :

4 chicken joints (900 g), skinned

3 tbsp plain flour

50 g butter

2 tsp salad oil

125 g streaky bacon, chopped

125 g onions, peeled, grated

125 g carrots, peeled, grated

425 ml medium cider

2 tsp salt

125 g button mushrooms, washed, drained, left whole

50 g flaked almonds, toasted until light brown

1 small can evaporated milk

pepper to taste

3 tbsp finely chopped parsley

1. Wash and dry chicken.
2. Coat with flour, shaking off surplus.
3. Heat butter and oil in a large pan.
4. Add chicken joints and fry briskly until golden, turning once.
5. Remove chicken to plate.
6. Add bacon to pan with onions and carrots.
7. Fry over medium heat until golden brown, tuning to prevent sticking.
8. Pour cider into pan then add salt.
9. Bring to boil, replace chicken, lower heat and cover.
10. Simmer 3/4 hour until chicken is just tender.
11. Stir from time to time.
12. Mix in mushrooms, almonds, evaporated milk and pepper to taste.
13. Leave uncovered and continue to simmer a further 1/4 hour.
14. Transfer to 4 warm dinner plates and sprinkle heavily with parsley.

Simmered in cider and economically enriched with evaporated milk, this is chicken in the haute cuisine class without the usual price tag attached ! Serve with rice and mixed vegetables.

Serves 4 - 6

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