Roast Chicken, Apples, Tarragon and Crème Fraiche
Photography by Josh Griggs.
One-pot dishes are always a winner and this one is super tasty. You could also add potato to make it even more substantial.
Serves: 4–6
INGREDIENTS
1 tablespoon each
olive oil and butter
4–6 chicken drumsticks, 4–6 bone-in, skin on, chicken thighs
1 large onion, sliced
1 large leek, white and pale green part sliced
2 large apples, quartered with skin on
2 bay leaves
3 cloves garlic, crushed
1 tablespoon dried tarragon
1 cup dry apple cider
To finish
⅓ cup crème fraiche
2 teaspoons Dijon mustard
METHOD
Preheat the oven to 180°C fan bake.
Heat the oil and butter in a large sauté pan. Season the chicken and brown on all sides.
Transfer to a roasting dish, large enough to place in a single layer. Don’t wash the sauté pan.
Add the onion and leek to the same pan and cook for 10 minutes. Add the apples, bay leaves, garlic and tarragon
and stir together, then add the cider and let it bubble up.
Pour over the chicken and bake, uncovered, for 40 minutes
or until the chicken is fully cooked.
To finish: Combine the crème fraiche and mustard, then gently stir into the roasting dish, trying not to break up the vegetables. Place back in the oven for 10 minutes until hot. Serves 4–6.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!