Cooking chicken in this way ensures maximum moistness, yet gives a crispy skin. And there’s no need to make gravy!
Join Extradelicious to unlock Cook Mode
Ingredients
- 1.5kg whole free-range chicken
- 330ml dry cider
- 2 large onions, sliced
- 4 sprigs fresh thyme, leaves picked
- 142ml pot double cream
- 4 little gem lettuce hearts, quartered
- Mashed potato, to serve
Join Extradelicious to unlock Cook Mode
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Put the chicken in a large casserole, pour over the cider and stir in the onions and thyme. Season, cover and roast for 45 minutes.
- Uncover the chicken and roast for a further 45 minutes, until golden on top and cooked through. Transfer the bird to a plate to rest for 5 minutes.
- Put the casserole on the hob over a low heat and pour in the cream to warm through. Add the lettuce, cover and cook gently for 3-4 minutes, until the lettuce is tender. Season to taste.
- Carve the chicken and serve with the lettuce, pan juices and some mashed potatoes.
Nutrition
- 663kcals Calories
- 32.7g (17.8g saturated) Fat
- 74.6g Protein
- 11.3g (8.9g sugars) Carbs
- 0.7g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
We love this recipe. I add peas as well as the lettuce and occasionally some small new potatoes. I also use creme fraiche instead of cream. Yum!
I love this recipe because it’s slightly different & unexpected. It even impressed my mum (almost impossible!) and my French friend!!
I love this recipe because it’s so simple & elegant but gorgeously tasty. It’s even impressed my French & Italian friends!
Leave a comment, question or tip