The exciting thing about this dish was the dry cider the chicken is cooked in, it makes an amazing depth of flavour, something that you normally only get after cooking a stock up for hours. The pancetta is browned, followed by the chicken. Leek, celery and garlic is added before adding dried tarragon and simmering in dry cider (i used strongbow). The final additions are dijon mustard, peas and lettuce.
I served with quinoa, which went really well with the saucy dish. I really liked the meal, it had so much flavour. My tip would be to serve it in a bowl, what was I thinking?!
That looks very good Muppy, nice and healthy too!
ReplyDeletehaha yes a bowl sounds like it would have been a good way to capture all the yummy juices!
ReplyDeleteI bet simmering it in strongbow made it taste incredible! Mmmm...I bet it would be great with rabbit too! :)
ReplyDeleteI love rabbit! Hope you get around to cooking it soon, it's amazing.
ReplyDeleteWell done and again just perfect for this turning chilly weather! :D PS I did the same the other day with a plate vs bowl :P
ReplyDeleteAh I love a one-pot dish! This recipe sounds great - must give it a spin this winter!
ReplyDeleteIt looks very flavorful indeed. And very spring-like :)
ReplyDeleteLooks and sounds incredibly flavorful especially with the dry cider. Love all the veggies in this dish too!
ReplyDeleteOh I am working through her recipes at the moment from that book. Good to know that one is a winner. I will def try that one.
ReplyDeleteCooking with cider is fantstic, but once I accidentally used sweet cider and after a couple of hours of the sauce cooking away and concentrating the flavours it was a bit sickly sweet. I ALWAYS check the lable now! :)
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