Pot Roasted Chicken With Apples Recipe - Cooking Index
Pot Roasted Chicken With Apples Recipe - Cooking Index
| 1 | Chicken - (4 1/2 lbs) | |
| 1 lb | 454g / 16oz | Cooking apples - core/peel |
| 1/2 teaspoon | 2.5ml | Ginger |
| 1/2 teaspoon | 2.5ml | Cloves |
| 1/2 teaspoon | 2.5ml | Sage |
| 1 1/2 lbs | 681g / 24oz | Ground sausage |
| (Irish garlic if you can get | ||
| 1 | Onion - sliced (large) | |
| Juice and zest of 1 lemon | ||
| 2 teaspoons | 10ml | Sugar |
| 1/2 teaspoon | 2.5ml | Onion - chopped (large) |
| 2 tablespoons | 30ml | Oil |
| Flour | ||
| 1 | Cider | |
| Salt and pepper | ||
| Cooked carrots and peas | ||
| For garnish |
(Sicin potrosta le hulla-Irish gaelic) Wipe the chicken and remove the fat lumps from inside. Peel and core the apples, slice thinly. Combine 1/2 the sausage meat with the onion slices and 3/4 of the apple slices. Add spices, lemon zest and sugar and mix well. Stuff the bird and secure.
Heat oil in a large pan and brown the chicken, sprinkle with flour cook for a couple of minutes turning in the oil. Transfer to a large casserole, roll the remainder of the sausage into little balls the size of walnuts and sprinkle them with flour.
Chop the remainder of the apples and mix with the chopped onion and arrange around the chicken. Place the meatballs on top of the apple/onion. Heat the cider/lemon juice and pour into the casserole. Cover and cook gently on top of the stove or in a 300 degree oven, 1-1 1/2 hours. Remove to a warm serving dish, surround with meatballs and spoon sauce over the chicken, continue to heat the sauce if thicker sauce is desired, garnish with buttered carrots and peas.
Source:
Gina Steer
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