Apple scented chicken
(serves 6-8)
2 free range chickens of approx 1.2kg each
8 bay leaves
8 small apples
Marinade
100ml/3 oz fresh cloudy apple juice or medium dry apple cider
100ml/5oz Soy Sauce
75m/3 oz runny honey
50ml Calvados (optional)
5 tablespoons neutral vegetable oil
1 small tablespoon sea salt
freshly ground black pepper
- Divide each chicken into 8 pieces. Score the skin to encourage the marinade to infuse the meat. Spread out in a large oven tray.
- Mix together all the ingredients for the marinade and pour over the chicken. Dot the bay leaves around the chicken.
- Core the apples and stand them in an ovenproof dish.
Up until this stage the dish can be prepared in advance and if you wish, you can now cover both dishes with cling-film and leave in the fridge for up to 8 hours. Ideally, turn the chicken pieces in the marinade from time to time but it is also perfectly all right to leave it if you are out all day and want to return home to cook this dish.
- Pre-heat the oven to 200ºC/400ºF/Gas Mark 6 and make sure you remove the chicken from the fridge and bring it up to room temperature before it goes in the oven.
- Cook, skin side up, for 45 minutes or until the juices run clear when a skewer is inserted into the thickest part of the thighs. Put the dish containing the apples in when 15 minutes of the cooking time remains.
- Serve the chicken on a large dish with the apples.
Posted: 06 November 2008