Ingredients
Scale
- 1 tbsp olive oil
- 2 lbs chicken thighs and legs
- Salt to taste
- 4 shallots (diced) or one medium onion
- 1 rib celery (diced)
- 4–5 sprigs thyme
- 2 cloves garlic (minced)
- 125g turkey bacon lardons or 6 strips of turkey bacon (chopped)
- 2 tbsp apple juice
- 2 tbsp flour
- 85 ml chicken stock
- 400 ml non-alcoholic apple cider
- 2 apples (peeled, cored, cut into wedges)
- 125 ml double cream/heavy cream
Instructions
- Preheat your oven to 350°F (180°C).
- Pat chicken dry, season with salt, and brown in olive oil in a large casserole dish over medium-high heat until golden. Remove and set aside.
- In the same pan, cook turkey bacon until crispy; remove and place with the chicken.
- Sauté shallots and celery in the remaining fat until soft. Add minced garlic for another 30 seconds.
- Stir in apple juice, then mix flour to create a paste. Gradually add chicken stock, stirring until thickened. Pour in apple cider and return chicken and turkey bacon to the pot; bring to a boil.
- Cover and bake for about 30 minutes; uncover and bake for another 30 minutes.
- Meanwhile, sauté apple wedges until lightly browned. Stir cream into the casserole after removing from the oven, then add cooked apples before serving.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg