This crispy apple chicken casserole is made all the better with premium apple cider and makes for a deluxe comfort meal.
The Whitfields of Loxtonia Cider have a treasure trove of family recipes for the chilliest days. Original Loxtonia Crispy Apple Cider is the stealthy ingredient of their family favourite, braised chicken casserole. Their farm is in the mountainous Ceres region, where snow caps the mountains every winter.
Loxtonia Crispy Apple Cider deepens the flavours of this hearty casserole. And, it’s made on the farm from ‘orchard to bottle’ with home-grown, 100% freshly pressed and naturally fermented apples.
The Whitfield family began making premium cider from their own apple orchards in 2013 as a natural progression of their fruit farming venture.
“Watching the entire process unfold on our farm from the blossom bud turning into an apple in our orchards, to the final product of a natural, premium apple cider, still amazes me every season,” says Ali, head of marketing and part of the family.
All Loxtonia ciders are gluten-free, vegan-friendly and free of preservatives and artificial additives. Ready to try this crispy apple chicken casserole? Let’s dig in.
Crispy Apple Chicken Casserole
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 fennel bulbs, sliced
- 4 shallots, sliced
- 4 cloves garlic, finely minced
- 1 large handful / bunch fresh sage leaves
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 340 ml Loxtonia Crispy Apple Cider
- 2 green apples, sliced
- 125 ml fresh cream
- ½ bunch Tuscan kale, stemmed & roughly chopped
- Salt and black pepper, to taste
- Olive oil for cooking
Instructions
- Preheat oven to 180˚C. Heat a drizzle of olive oil in a large Dutch oven, buffet casserole or cast iron skillet.
- Pat the chicken thighs dry with a paper towel and season with salt. Sear the chicken thighs skin-side down until the skin is golden brown.
- Flip and cook until lightly browned on the underside. Set chicken pieces aside on a tray.
- Add the sliced fennel to the pan with the residual chicken fat and cook until lightly golden on the edges. Remove from the pan and set aside next to the chicken.
- Add the sliced shallots and sage leaves. Season. Cook until the shallots soften and begin to take on some colour. Add the garlic and cook until fragrant.
- Add the apple cider vinegar, mustard and Loxtonia Cider. Stir everything together and bring to a simmer.
- Add the fennel and the chicken back into the pan and nestle it in the sauce. Dot the apples around the dish.
- Transfer to the oven and bake for 20-25 minutes until the chicken thighs are cooked through.
- Transfer the chicken to a clean plate or baking tray. (You can keep the chicken warm in the oven during the next step – or crisp up the skin under the grill).
- Bring the braise to a gentle simmer on the stove top. Add the kale and cream. Stir until the kale is wilted and the sauce has reduced slightly.
- Taste for seasoning. Return the chicken to the pan for serving family style. Serve with good crusty bread for mopping up the sauce and a green side salad.
