By Loukie Werle

Serving size: Serves 4
Cuisine type: French
Cooking time: More than 1 hour
Special options: Egg free, Low Carb, Nut free
Course: Main
Favourite flavours: Chicken

From the August 2007 issue of Australian House and Garden magazine. Subscribe.

INGREDIENTS

1 whole chicken, about 1.4kg (size 14)
40g unsalted butter
1 large onion, peeled and chopped
1¼ cups (300ml) dry cider
2 apples, such as red or golden delicious, quartered
2 tablespoons sour cream
seasonal vegetables, such as artichokes, asparagus and peas, cooked as desired, to serve

METHOD

Choose a pan in which the chicken will fit snugly. Place butter in pan, then melt over low heat. Add onion and cook for 10 minutes, or until soft. Remove onion with a slotted spoon and set aside.

Turn heat up to moderately high and add chicken. Cook until browned all over. Return onion to pan and pour in cider. Bring to a boil, then reduce to a simmer. Cover and cook for 40 minutes, turning chicken halfway.

Add apples and sour cream. Leave cover off and cook for 15 to 20 minutes. Check seasoning. Serve on a heated platter with seasonal vegetables.