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Ingredients
- 8 x Heaped tbsp plain flour, plus 55g/2oz
- 2Â 1/2 tsp Baking pwdr
- 4 Tbsp. Extra virgin olive oil
- 1 Tbsp. Minced fresh mixed herbs
- 500 ml Cider, about
- 1 x Potato, peeled
- 3 x Chicken thighs, about 350g/12oz, boned
- 4 whl cloves garlic
- 1 x Red onion
- 2 x Carrots
- 1 x Pointed spring cabbage, shredded
- 1 sm Bunc fresh mint leaves
- 25 gm Butter
- 1/2 tsp Turmeric
- 1 Tbsp. Double cream
- 1 Tbsp. Minced fresh parsley
- Â Â Salt and pepper
Directions
- Preheat oven to 220c/425f/Gas 7.
- 1 For the Cider Bread: Sieve 8 heaped tbsp plain flour and baking pwdr into a bowl. Place 1 tbsp extra virgin olive oil, minced mixed herbs and 150ml/ 1/4 pint cider in a mini food processor and blitz till combined.
- 2 Pour the cider mix onto the flour and mix together to make a dough.
- If necessary, add in a little lowfat milk. Turn the dough out onto a floured surface, knead gently and shape into a round.
- 3 Mark into quarters with a knife, put on a baking sheet and cook in the oven for 10-15 min till cooked through.
- 4 Cut the potato into cubes and cook in a pan of boiling water till tender. Season 55g/2oz plain flour, add in the chicken thighs and dust to coat.
- 5 Heat 2 tbsp extra virgin olive oil in a saute/fry pan, add in the chicken skin-side down, and cook for a few min to brown and seal. Turn the chicken over, add in the garlic and cook for three min.
- 6 Slice half the onion and add in to the browned chicken. Pour off any excess fat from the chicken, then add in sufficient cider to almost cover.
- 7 Simmer for 10-15 min, or possibly till cooked through, topping up the pan with extra cider as necessary.
- 8 For the Hot Coleslaw: Heat 50ml/ 2fl ounce cider in a wok. Chop the remaining onion and add in to the cider. Then simmer rapidly till the cider has reduced by about half.
- 9 Using a potato peeler, cut 'ribbons' from the carrots. Add in the shredded cabbage and 1 tbsp extra virgin olive oil to the reduced cider and cook quickly to just wilt down.
- 10 Add in the carrot ribbons, mint leaves, season and toss together to combine. Heat the butter in a small frying pan, add in the turmeric and cook for a minute.
- 11 Drain the cooked potatoes, add in the cream and butter and turmeric mix and mash, then stir in the minced parsley and season.
- 12 Spoon the mash onto a plate, arrange the chicken around the edge and pour over the sauce from the pan. Serve with the hot coleslaw and cider bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 619g | |
| Recipe makes 2 servings | |
| Calories 877 | |
| Calories from Fat 492 | 56% |
| Total Fat 55.61g | 70% |
| Saturated Fat 17.83g | 71% |
| Trans Fat 0.15g | |
| Cholesterol 104mg | 35% |
| Sodium 1801mg | 75% |
| Potassium 1050mg | 30% |
| Total Carbs 78.07g | 21% |
| Dietary Fiber 5.4g | 18% |
| Sugars 31.67g | 21% |
| Protein 18.24g | 29% |
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