red-skinned apples, cored and each cut into 8 wedges
150g
crème fraîche
large handful parsley, roughly chopped
Directions
1 Heat 1⁄2tbsp oil in a large casserole dish (that has a lid) over medium-high heat. Brown chicken legs all over. Remove to a plate. Reduce heat to medium and add the onion, celery and pancetta; cook for 10min, until veg has softened. Stir in garlic; cook for 1min. 2 Stir in the flour, making sure everything is coated. Stir in cider, stock and some seasoning. Bring to the boil, then return chicken to the casserole dish, cover with the lid and simmer gently for 30min, until sauce has thickened and the chicken is cooked through. 3 Just before your chicken is due to be ready, heat remaining oil in a large frying pan over medium-high heat. Fry apple wedges, turning occasionally, until golden and tender, about 5min. 4 Stir crème fraîche into the casserole dish and check seasoning. Top with the apples and sprinkle over the parsley. Serve with mashed potato, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
