FAST ED’S KITCHEN

CHOCOLATY, CREAMY AND A LITTLE FRUITY IS THIS COFFEE-FLAVOURED BEAUTY

CHICKEN, APPLE AND CIDER SKILLET POT ROAST

Preparation time 10 mins

Cooking time 40 mins

Serves 4

8 chicken thigh fillets, skin on
Sea-salt flakes and freshly ground black pepper, to season
¼ cup plain flour
125g unsalted butter, chopped
2 brown onions, finely sliced
2 sticks celery, finely sliced
4 bay leaves
12 cloves garlic, sliced
4 apples, peeled, cored, thickly sliced
750ml apple cider
Soft polenta and sautéed kale, to serve

STEP 1 Season chicken generously, then toss in flour until evenly coated. Put half the butter in a large heavy-based skillet over medium heat. Cook chicken in batches until browned. Set aside.

Sauté onion, celery, bay leaves and garlic in remaining butter for 7-8 minutes, until aromatic. Arrange chicken and apple