By adding Cooking Cream to an old favourite classic, it lifts it to the next level in richness but with only half the fat! The entire family will love it.
Ingredients
- 1 medium chicken, preferably free range, portioned
- 3 tbsp seasoned plain flour
- 3 tbsp rapeseed oil
- 7 small shallots, peeled and sliced in half
- 2 celery stalks, trimmed and sliced on the diagonal
- 2 garlic cloves, finely chopped
- 1 tsp finely chopped rosemary
- 1 tsp wholegrain mustard
- 200ml pear cider
- 300ml chicken stock (you may need a little more depending on the size of the chicken)
- 3 medium pears, peeled and sliced into wedges
- Salt and freshly ground black pepper
- 150ml Cooking Cream
Method
By adding Cooking Cream to an old favourite classic, it lifts it to the next level in richness but with only half the fat! The entire family will love it.
- 5 small sprigs of rosemary, to garnish
- Dust the chicken pieces in the seasoned flour. Heat a casserole with oil on the hob, place the chicken in and brown on both sides. Place the chicken onto a plate and set aside.
- Add the shallots and celery and sauté until softened but not brown.
- Add the garlic, rosemary, mustard and cook for a further 1 minute. Pour in the pear cider and chicken stock. Bring to the boil, reduce the heat and add the pear wedges. Return the chicken pieces to the casserole and simmer for about 30 to 35 minutes until the chicken in fully cooked. Check the seasoning, adding salt and freshly ground black pepper.
- Then pour in the Cooking Cream and simmer for a further 2 minutes. Sprinkle over the sprigs of rosemary. Serve with a mustard mashed potato or rice.
This recipe is courtesy of Avonmore.
