2 large Pink Lady apples, cored and cut into wedges
1.5kg of medium chicken
2 onions, finely chopped
2 large carrots, finely chopped
2 sticks celery, finely chopped
2 bay leaves, fresh or dried
2 sprigs of rosemary
2 cloves of garlic, crushed
1 tbsp of plain flour
250ml of dry cider
250ml of chicken stock
3 tbsp of crème fraîche
1 small bunch of flat leaf parsley, chopped
Salt & pepper
Step 1Pre-heat the oven to 200°C/fan 180°C/gas mark 6.
Step 2Lay the chicken in a roasting tin and stuff the inside with the lemon quarters, squeezing them a little to release their juice as you do so. Drizzle over 1 tbsp of the olive oil and season well with salt and pepper. Roast in the oven for 30 minutes to lightly crisp up the skin.
Step 3While the chicken is roasting, add the rest of the olive oil to a large flameproof casserole dish. Gently cook the onions, carrots and celery with the bay leaves and rosemary over a low heat until soft and lightly caramelised. Cooking slowly for around 30 minutes will give you a really sweet base to cook the chicken on, so take your time.
Step 4Once the onion and carrot are soft, add the garlic and fry for a further 1-2 minutes. Stir through the flour, pour in the cider and stock and season with a little salt and pepper.
Step 5Remove the chicken from the oven and lower the oven temperature to 180°C/fan 160°C/gas mark 4. Carefully lift the chicken from the roasting tin and lay in the casserole dish on top of the vegetables. Pour over any roasting juices from the pan, cover with a tight fitting lid or snugly tucked piece of foil and put back in the oven for an hour.
Step 6Remove from the oven and tuck in the apple pieces, pressing under the liquid. Return to the oven, uncovered, and cook for 20 minutes or so until the apples are soft. Stir through the crème fraîche and scatter over the parsley.