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 Roast chicken with sauce of cider and cream. This dish is known only since J.Salmon's 'Favourite Somerset Recipes'  The original source of this receipt isn't known. Can you help? [email protected]5g butter 340g chicken, either left whole or cubed 1 large onion, chopped 60g plain flour 420ml chicken stock 280ml dry cider salt and pepper to season 150g mushrooms, sliced 3 tablespoons chopped fresh parsley 140ml single cream Melt 1/3 of the butter and gently fry the chicken and onion for 3-4 minutes. Remove from the pan and place in a casserole dish. Melt the remaining butter and stir in the flour gradually, add stock and cider, stirring continuously to make a smooth sauce. Season well. Add the mushrooms and 2 tablespoons of the chopped parsley. Pour the sauce over the chicken and onion. Cover and cook in a preheated oven for 30-40 minutes. Just before serving stir in the cream and garnish with the rest of the chopped parsley.  |
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