Chicken with cider and cream

SERVES 4

Ingredients:

about 1 tbsp olive oil

2 onions, cut into 8 wedges

2 garlic cloves, finely chopped

8 chicken thighs (preferably free-range)

1¼ cups hard cider, apple cider, or unsweetened apple juice

1¼ cups heavy whipping cream

a few sprigs of fresh rosemary

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Heat 1 tablespoon olive oil in a large cast iron or other flameproof casserole over mediumlow heat. Add the onion and a pinch of salt, and cook for 5 minutes until soft. Now add the garlic, and cook for 10 seconds.

2 Push the onions to one side of the casserole, and increase the heat to medium-high. Add a little more oil if needed, and add the chicken thighs, skin-side down. Brown for about 10 minutes, turning once, until golden.

3 Increase the heat slightly and pour in the cider. Let bubble for a few minutes, then reduce the heat to a simmer, and add the cream. Add the rosemary sprigs, and season well with salt and pepper.

4 Cover, and transfer to the oven to cook for about 40 minutes. If it is becoming too dry, add a little hot water or stock. Serve hot with mashed potatoes and crusty bread, to mop up all the juices.

Chicken with cider and cream