Roast Chicken, Apples, Tarragon and Crème Fraiche
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.