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Chicken, apple and cider skillet pot roast

A simple and delicious family meal – with cider! - by Fast Ed
  • 18 Dec 2020
Prep: 10 Minutes - Cook: 40 Minutes - Serves 4
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Ingredients

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 sauteed kale, to serve

Method

  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. 

  2. Saute onion, celery, bay leaves and garlic in remaining butter for 7-8 minutes, until aromatic. Arrange chicken and apple on top and pour over cider. Cook gently for 20-25 minutes, until chicken is firm and sauce has thickened. Serve on polenta with sauteed kale. 

Chicken apple and cider skillet pot roast

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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