Festival Recipe
Sean Ring Organic Chicken marinated with Highbank Organic Medieval Cider
Recipe by Philippe Farineau
- Serves4-6
Ingredients
- 1 full chicken
- 1 bottle of Highbank medieval cider
- 1 organic crème fraiche 250gr
- 3 large organic shallots, thinly sliced
- 1 bay leaf
- 1 cinnamon stick
- 1 yellow organic onion, thinly sliced
- 200gr organic carrots, sliced or diced
- 200gr organic button mushrooms
- little chopped garlic
- 60gr organic walnut (pieces)
Method
- Cut the chicken in 8 pieces and marinate with the bay leaf, cinnamon stick and the medieval cider for a minimum of 6 to 8 hours (or longer if you prefer).
- After that time, remove the chicken from the marinate, dry it and seal it in a hot pan with coconut oil or olive oil.
- When the chicken is nicely coloured, put it back in the marinate and add the thinly chopped onion, shallot and carrots.
- Cook in oven at 180 degrees for about 45 minutes (with a lid)
- In the meantime, roast the button mushroom in a very hot pan until nicely brown and add a little garlic. Roast the chopped walnut in coconut oil for few minutes or in oven for 10 minutes
- When cooked, remove the chicken, bay leaf and cinnamon stick, reduce the juice by half and then add the crème fraiche.
- Reduce again the sauce until smooth consistency and add some Highbank apple wine, then the roasted button mushroom on top and the roasted walnut.
Bon appetit
Enjoy
