The best winter chicken casserole recipe and it includes cider

It is a much loved family favorite recipe. Is there anyone out there who doesn’t enjoy a tasty chicken casserole? This one is extra delicious because it includes Loxtonia apple Cider. Apple cider is a fabulous ingredient to enrich winter casseroles, so here’s a the family recipe from Loxtonia Cider in the Ceres Valley.

Loxtonia Cider Braised Chicken Winter Casserole

Serves a family of four

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 2 fennel bulbs, sliced
  • 4 shallots, sliced
  • 4 cloves garlic, finely minced
  • A large handful / bunch fresh sage leaves
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 340ml Loxtonia Crispy Apple Cider
  • 2 green apples, sliced
  • 125ml fresh cream
  • ½ bunch Tuscan kale, stemmed & roughly chopped
  • Salt and black pepper, to taste
  • Olive oil

 

Method:

  1. Preheat oven to 180˚C.
  2. Heat a drizzle of olive oil in a large Dutch oven, buffet casserole or cast iron skillet.
  3. Pat the chicken thighs dry with paper towel and season with salt.
  4. Sear the chicken thighs skin-side down, until the skin is golden brown.
  5. Flip and cook until lightly browned on the underside.
  6. Set chicken pieces aside on a tray.
  7. Add the sliced fennel to the pan with the residual chicken fat and cook until lightly golden on the edges.
  8. Remove from the pan and set aside next to the chicken.
  9. If you need to – add a fresh drizzle of olive oil to the pan.
  10. Add the sliced shallots and sage leaves.
  11. Season.
  12. Cook until the shallots soften and begin to take on some colour.
  13. Add the garlic and cook until fragrant.
  14. Add the apple cider vinegar, mustard and Loxtonia Cider.
  15. Stir everything together and bring to a simmer.
  16. Add the fennel and the chicken back into the pan and nestle it in the sauce.
  17. Dot the apples around the dish.
  18. Transfer to the oven and bake for 20-25 minutes until the chicken thighs are cooked through.
  19. Transfer the chicken to a clean plate or baking tray. (you can keep the chicken warm in the oven during the next step – or crisp up the skin under the grill)
  20. Bring the braise to a gentle simmer on the stove top. Add the kale and cream.
  21. Stir until the kale is wilted and the sauce has reduced slightly.
  22. Taste for seasoning.
  23. Return the chicken to the pan for serving family style.
  24. Serve with a good crusty bread for mopping up the sauce and a green side salad.
Loxtonia father and daughter team - Larry Whitfield and daughter Ali LR
Our latest posts

Follow Hello Joburg on Social

Share your views!

If you feel that we’ve missed one of your fave hangouts then please let us know in the comment seection below.

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Receive weekly updates in your inbox.

Signup for our weekly newsletter for up-to-date news and information on the city.

By sharing your email address with us, you content to Hello Joburg’s Terms of Use and Privacy Policy. You also content to receive emails from Hello Joburg and our partners regarding news, events, offers and promotions.

0
Would love your thoughts, please comment.x
()
x

Hello Joburg uses cookies to curate specific content that our readers enjoy. By continuing to navigate on our website, we assume you're cool with that. For more information on how we use cookies and how to disable them, please read our Terms and condtitions.