Baked Chicken with Apples
Serves 4 Best to use free-range/kampung chicken, or 'sam ba gai', deboned and chopped into portions Alternatively, use frozen chicken breasts, though texture will be compromised. A good estimate would be 75g meat per person.
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4 chicken portions
500g dessert apples, i.e. Granny Smiths, peeled, cored and sliced
2 tablespoons lemon juice
6 tablespoons dry vermouth
1 teaspoon cinnamon
125ml double cream
salt and freshly ground pepper
2 hr › Cook:
1 hr › Ready in:
Soak raisins for 1 hour in warm water.
Heat half the butter in a frying pan and brown the chicken on all sides. Remove to plate and season well.
Add remaining butter and apple slices and brown lightly. Place half the apples in the bottom of a casserole and arrange the chicken on top.
Mix the lemon juice, vermouth, salt and pepper, cinnamon and drained raisins. Place remaining apples around the chicken, season and pour the raisin mixture over the chicken and apples.
Cover and bake in a preheated oven, 160C (Gas Mark 3) for about 1 hour. Stir in the cream and return to the oven to heat through for 5 minutes.
Adjust the seasoning to taste and serve.
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