Orchard to table
Jun 16, 2021
4 minutes
PHOTOGRAPHY by CON POULOS STYLING by LUCY TWEED
Cider-braised chicken with apple, fennel & rosemary
SERVES 4 PREP + COOK TIME 50 MINUTES
1 tablespoon extra virgin olive oil
4 chicken marylands
2 envy™ apples, each cut into 8 wedges
2 small fennel, cut into thin wedges, reserve fennel fronds
2 tablespoons maple syrup
2 cloves garlic, crushed
330ml bottle apple cider
2 tablespoons lemon juice
3 sprigs rosemary
200ml tub crème fraÎche
2 tablespoons seeded mustard crusty bread, to serve
Preheat oven to 220°C (200°C fan-forced). Heat oil in a large heavy-based flameproof pan over medium heat. Season the chicken with salt flakes and pepper and cook skin-side down for 5 minutes, or until golden. Turn and
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