Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Cidered Chicken    HT    MC   English  45mins

  

 

Serve  4      Hot   Poultry    Alcohol  Herbs  Casserole  Main Course  Eggless  England  Britain  Europe

  

Ingredients

4 Chicken Quarters

2 tbsp Olive Oil

25g/1oz Butter

1 Onion, chopped

1 tbsp Plain Flour

½ teasp ground Ginger

1 teasp Paprika

450ml/15fl.oz. Cider

1 tbsp Tomato Purée

1/4 teasp Sugar

1 tbsp freshly Chopped Parsley

Salt and Black Pepper

 

Instructions

 

1. Heat the butter and olive oil in a large frying pan until very hot. Add the chicken pieces and brown on all sides. Remove with a slotted spoon and set aside.

 

2. Add the onion to the pan and fry until soft and golden. Sprinkle in the flour, ginger, and paprika and cook for 1-2 minutes, stirring.

 

3. Add the cider a little at a time, mixing well between each addition and cook for 1-2 minutes to make a sauce. Then stir in the tomato purée, sugar and parsley. Season with Salt and pepper.

 

4. Return the chicken to the pan and baste with the sauce. Cover and simmer for 30 minutes, basting occasionally. 

 

Alternatively, cook in the oven at 180C, 350F, Gas Mark 4 for 30 minutes. Serve hot.

 

 

 

More Chicken Recipes  |  General Preparation & Cooking Times   |  More English Recipes

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk