From The Fuss Free Foodie – watch the video here:
- 1.5kg whole free range chicken
- 350ml Westons Old Rosie cider
- 1 onion, diced
- 200g shallots, peeled and halved if large
- 350g frozen peas
- 25g butter
- 1 gem lettuce, halved and sliced
- 100g smoked, streaky bacon, chopped into thin slices
- Salt and pepper
- Oil
- Large casserole dish with lid
- Frying pan
- Preheat the oven to 200 degrees C/350 degrees F
- Add the chopped onion to the casserole dish, place the chicken on top of the onion. Pour over the Old Rosie cider and then season the chicken with salt and pepper. Place the lid on the dish and place in the oven for 50 minutes
- Meanwhile, add a little oil to the frying pan and add the bacon. Fry on a medium-high heat until the bacon is getting crispy, then add the shallots and add a little colour
- After 50 minutes take the chicken out of the oven. Remove the lid, add in the frozen peas, bacon and shallots. Stir around a little and return to the oven without the lid for 45 minutes at 180 degrees C.
- When the chicken is cooked through, and has some colour, remove form the oven and rest the chicken on a clean plate. Put the casserole dish on the hob on a medium to high heat. Reduce the liquid by a third for a few minutes
- Add in the butter and stir until melted, to make a glossy rich sauce. Add in the chopped gem lettuce, stir through briefly and then turn off the heat.
- Serve the chicken to share on a platter surrounded by the French peas. A great accompaniment would be some mashed potato, hassellback potatoes or delicious bread!
