Cider-braised chicken stew
A hearty chicken, veg and barley stew cooked in cider – perfect for snuggling up with during the cooler weather.
- 15 ml olive oil
- 200 g streaky bacon, chopped
- 8 drumsticks, seasoned
- 60 ml cake flour
- 1 medium onion, chopped
- 30 ml wholegrain mustard
- 15 ml sugar
- 3 cloves garlic, finely chopped
- 10 baby potatoes, halved
- 12 baby carrots
- 125 ml pearl barley
- 500 ml chicken stock
- 500 ml cider
- 45 ml basil, finely chopped plus extra to serve
- salt and pepper
- 125 ml sour cream
For the stew, heat the oil in a pot over medium heat. Add the bacon and fry, 5 minutes.
Remove the bacon with a slotted spoon.Dip the drumsticks in the flour and shake off the excess.
Add the chicken to the pot with the fat left over from frying the bacon and fry, 5 minutes per side.
Add the onions and fry, 2 minutes.
Add the mustard, sugar, garlic, baby potatoes, baby carrots, barley, stock and cider and simmer, 30 minutes.
Stir in the basil and season it to taste.Serve each portion topped with a dollop of sour cream.
The drumsticks can easily be replaced with chicken thighs, if dark meat is preferred.