Sunday night was a birthday party for my twin boys. We were having some family over so I decided to try something new and something that could just sit in an oven for a hour and not need a lot of attention.
The original recipe from a cookbook I own called for rabbit for this dish, I decided to go with boneless skinless chicken breast instead. Also, I found that the cider really needs to be increased about another cup (the recipe below includes the extra amount of cider so please use about 3 cups of cider, get it to where it just covers the chicken and vegetables.)
Country Cider Hot-Pot
2 tsp flour
4 boneless skinless chicken breasts, cut into thirds
2 tsp butter
1 tsp olive oil
15 baby onions
4 strips of bacon, chopped
2 tsp Dijon mustard
3 cups apple cider
3 carrots, chopped
2 parsnips, chopped
12 ready-to-eat pitted prunes
1 fresh rosemary sprig
1 bay leaf
salt and pepper
1. Preheat oven to 400 degrees. Place the flour, salt and pepper in a plastic bag, add the chicken pieces and shake until coated. Set aside.
2. Heat the butter and oil in a flame-proof casserole and add the onions and bacon. Fry for 4-5 minutes, until the onions have softened. Remove with a straining spoon and set onions and bacon aside.
3. Fry the seasoned chicken pieces in the oil until they are browned all over, then spread a little of the mustard over the top of each piece with a spoon (doesn’t have to be perfect.)
4. Return the onions and bacon to the pan. Pour on the cider and a add the carrots, parsnips, prunes, rosemary and bay leaf. Add more cider if food is not covered with liquid. Bring to a boil, then cover and transfer to the oven. Cook for about 1 hour until tender.
5. Remove rosemary and bay leaf and serve with mash potatoes.