Here is how my spring chicken turned out:
|Spring chicken with toast|
|Seasoned chicken thighs.|
|Spring chicken cooking.|
This was an unusual meal, I would have never have cooked with cider before stumbling this recipe. The chicken had a slightly sweet texture, and I think the sauce was too runny, although these are things that could easily rectified if I cook this again.
Recipe for Spring Chicken from Nigella's Kitchen cook book.
1 teaspoon vegetable oil
140g pancetta cubes or streaky bacon chopped into pieces
12 chicken thighs
1 leek, cleaned and quartered
1 stick celery, quarterd lengthwise and finely chopped
3 cloves garlic, peeled and chopped
2 teaspoons tarragon
1 teaspoon of salt
500ml bottle of dry alcoholic cider
300g of frozen peas
1 tbsp dijon mustard
2 cups of romaine lettuce shredded (or 2 little gem shredded)
Heat the oil in a large, wide casserole that has a lid. Add the pancetta cubes and cook until they give off juices and become coloured. Add chicken thighs (skin side down) tossing the pancetta over the meat and cook for about 5 min over medium heat.
Turn the thighs over and tip in the prepared leek, celery and garlic. season with salt and pepper and tarragon, stir everything around, and let cook for another 5 min
Pour in the cider, then sprinkle in the frozen peas. bring the pan to the boil then cover and turn down to a very gentle heat and cook for 40min. After around thirty minutes check whether the chicken is cooked.
When the chicken is cooked remove the lid, stir in the mustard, then toss in the shredded lettuce over the chicken, letting it wilt in the hot sauce for a couple of minutes.