Roast Chicken, Apples, Tarragon and Crème Fraiche
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.