The Devonshire Red Chicken
Chicken as it should be
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Chicken with cider and apple
Developed by Michelin-star chef Mark Dodson of The Masons Arms, Knowstone, Devon.
Ingredients
- 2x 1.7kg Devonshire Red chicken, giving 4 breasts of 225g
- 275ml medium sweet cider
- Pinch of sugar
- 150ml chicken stock
- 200ml double cream
- 500g cooked and peeled new potatoes
- 50ml olive oil
- 2 carrots (cut lengthways)
- 2 courgettes (cut lengthways)
- 125g mange-tout (cut into fine strips)
Method
- In a suitable oven proof frying pan lightly fry the seasoned chicken breasts turning them once, place them into a pre-heated oven 180c (350f) for approximately 12 mins
- Reduce the cider by 2/3 with a pinch of sugar
- Add the chicken stock and reduce by 1/2
- Add the double cream and leave to cook until a good consistency giving 180ml of sauce. Season to taste
- Crush the new potatoes with a fork, season and stir in olive oil, place them into the oven to heat them.
- Gently cook the vegetable garnish just prior to serving and retain.
- Place a neat ring of the potato in the centre of warmed plates, slice the chicken in half lengthways and place on top. Place carrot and courgette around the potato and the mange-tout on top of the chicken. Pass the sauce through a tea strainer into a small jug and pour around the chicken, serve immediately.