French Chicken Casserole

Prep time **xx** | Cook time **xx** | Total time **xx** | Servings **xx**

INGREDIENTS

1 tbsp olive oil 1kg chicken thighs and/or legs salt one medium leek, thinly sliced 2 stalks celery diced 4-5 thyme sprigs 2 cloves garlic minced 6 strips of additive free bacon, chopped 2 tbsp apple cider vinegar 2 tbsp spelt flour 85 ml/1/3 cup chicken stock 400ml fresh apple juice 2 apples peeled, cored and cut into wedges 1/2cup creme fraiche or dairy-free alternative

METHOD

1. Turn the oven on to 180C
2. Pat dry chicken legs and thighs with a paper towel and salt all over.
3. In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium-high heat until golden. Set aside.
4. Reserve the chicken fat
5. Fry the bacon over medium heat until the fat is rendered. Remove the bacon to the same plate as browned chicken.
6. To the same pan add the leeks and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring.
7. Add the apple cider vinegar to the pan and stir while using a wooden spoon to scrape the bottom of the pan.
8. Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple juice and stir to combine.
9. Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil. Then put the casserole into oven with the lid on for 30 minutes. Then remove lid and cook for 30 minutes longer.
10. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or some ghee. Watch them carefully as they burn quickly.
11. Take the casserole out of the oven and stir in the heavy cream and return to oven for 20 minutes longer uncovered.
12. Just before serving, stir in the cooked apple wedges and serve with potatoes or rice and a crisp green salad.

Enjoy x

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