0 added
Item price
£10.32 each est.Price per unit
£6.36/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Trim the chicken of excess skin and season. Heat the oil in a large casserole, brown the pieces all over in batches, then lift out into in a bowl. Drain off all but 2 tbsp of the fat left in the pan.
Sauté the onions, cabbage and celery in the fat until pale gold. Add the spices, garlic, sauerkraut, stock, cider or apple juice, bay leaves and thyme. Put the chicken back in, including the juices that have run out. Season and bring to a simmer.
Cover the pan with a lid, partly open at one side. Cook over a gentle heat for 40 minutes. Remove the lid about halfway so the juices can reduce. The chicken should be tender and cooked through, with no pink meat and juices that run clear. Remove to a plate and simmer the juices until reduced and not ‘brothy’
Heat 10g butter in a large frying pan and cook the bacon until golden all over. Add it to the cabbage and sauerkraut. Heat the remaining butter and add the apples (in batches, if necessary). Sauté gently until buttery, sprinkling over the sugar to help the flesh caramelise. Don’t let the apple get too soft.
Put the chicken back into the pan, cook until piping hot, then add the apples. Scatter with extra thyme leaves to garnish and serve with the Hasselback potatoes.
Typical values per serving when made using specific products in recipe
Energy | 1,797kJ/ 430kcals |
---|---|
Fat | 21g |
Saturated Fat | 6.8g |
Carbohydrates | 27g |
Sugars | 14g |
Fibre | 7.8g |
Protein | 30g |
Salt | 1.7g |
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