The best winter chicken casserole recipe and it includes cider
It is a much loved family favorite recipe. Is there anyone out there who doesn’t enjoy a tasty chicken casserole? This one is extra delicious because it includes Loxtonia apple Cider. Apple cider is a fabulous ingredient to enrich winter casseroles, so here’s a the family recipe from Loxtonia Cider in the Ceres Valley.
Loxtonia Cider Braised Chicken Winter Casserole
Serves a family of four
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 fennel bulbs, sliced
- 4 shallots, sliced
- 4 cloves garlic, finely minced
- A large handful / bunch fresh sage leaves
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 340ml Loxtonia Crispy Apple Cider
- 2 green apples, sliced
- 125ml fresh cream
- ½ bunch Tuscan kale, stemmed & roughly chopped
- Salt and black pepper, to taste
- Olive oil
Method:
- Preheat oven to 180˚C.
- Heat a drizzle of olive oil in a large Dutch oven, buffet casserole or cast iron skillet.
- Pat the chicken thighs dry with paper towel and season with salt.
- Sear the chicken thighs skin-side down, until the skin is golden brown.
- Flip and cook until lightly browned on the underside.
- Set chicken pieces aside on a tray.
- Add the sliced fennel to the pan with the residual chicken fat and cook until lightly golden on the edges.
- Remove from the pan and set aside next to the chicken.
- If you need to – add a fresh drizzle of olive oil to the pan.
- Add the sliced shallots and sage leaves.
- Season.
- Cook until the shallots soften and begin to take on some colour.
- Add the garlic and cook until fragrant.
- Add the apple cider vinegar, mustard and Loxtonia Cider.
- Stir everything together and bring to a simmer.
- Add the fennel and the chicken back into the pan and nestle it in the sauce.
- Dot the apples around the dish.
- Transfer to the oven and bake for 20-25 minutes until the chicken thighs are cooked through.
- Transfer the chicken to a clean plate or baking tray. (you can keep the chicken warm in the oven during the next step – or crisp up the skin under the grill)
- Bring the braise to a gentle simmer on the stove top. Add the kale and cream.
- Stir until the kale is wilted and the sauce has reduced slightly.
- Taste for seasoning.
- Return the chicken to the pan for serving family style.
- Serve with a good crusty bread for mopping up the sauce and a green side salad.