An easy casserole dish that'll feed the family. A hint of cider and apple give it extra flavour.
350g (12oz) new potatoes, scrubbed and halved
2tbsp olive oil
4 chicken portions
1 stick celery, sliced
150g (5oz) baby carrots
3tbsp plain flour
450ml (16fl oz)cider
1 chicken stock cube
2tbsp freshly chopped thyme
Salt and black pepper
1 bunch spring onions, cut into 3cm (1in) pieces
1 apple, sliced
You can include more winter vegetables, such as parsnips, turnips and swedes, to make this a real winter warmer.
Preheat the oven to 200°C (400°F, gas mark 6).
Heat the oil in a frying pan and fry the chicken for 5 mins until browned. Transfer to a casserole dish with the new potatoes, add the celery and carrots to the pan and fry for 2-3 mins.
Stir in the flour and cook for 1 min. Gradually blend in the cider and add the stock cube. Bring to the boil, stirring, then add the thyme and seasoning and pour over the chicken. Cover and cook for 1 hr 15 mins
Add the spring onions and apple and cook for a further 15 mins. Stir well before serving.