Golden Harvest Casserole – Chicken cooked in Cider with Peach halves
This is a recipe from a set of ‘Alison Burt’s Super Saver Cookery Cards’ owned by my mother and apparently copyrighted in 1974, so bought sometime around then. This is also my all time favourite meal, my mum makes it for me every time I return home and I have made it for one friend once, but should really make it for more and spread the amazingness.
Just as a hint, if anyone ever wants to cook for me, but doesn’t know what to make, make this recipe and I will be both shocked and loving and you can pretty much guarantee my lifelong friendship and most profound respect for you as a chef and as a human being.
– Recipe –
Preparation time: 30 minutes, Cooking time: 1 hour 20 minutes
1 Chicken (or a pack of drumsticks and thighs), 1 tablespoon Runny Honey, 1 tablespoon Cider Vinegar, 1 tablespoon Soy Sauce, 350ml Dry Cider, 40g Butter, 2 medium Onions – halved and thinly sliced into strips, 1 Green Pepper – seeded and sliced, 2 tablespoons Plain Flour, 1 can Peach halves
- Joint the Chicken and then mix the Honey, Vinegar, Soy and 4 tablespoons of the Cider, pour over the Chicken joints and marinate overnight. Remove, drain, reserve the marinade and pat dry.
- Melt half the Butter in a pan on a high heat and brown the Chicken quickly and all over, in batches, reserve. Fry the Onion and Pepper 2-4 minutes and then reserve.
- Melt the remaining Butter, stir in the Flour, cook 2 minutes, mix in the Marinade and then the remaining Cider, stirring well while mixing it in, season and taste.
- Put the Onion and Pepper in a casserole, place the Chicken joints on top and then pour the sauce over it all.
- Cook at 190C (gas mark 5, 375F) for one hour and then drain the Peach halves, place on top of the Chicken and cook for 20 more minutes.
- Serve with a mix of White and Wild Rice.