Pollo a la sidra – chicken braised in cider

Ingredients for 4 portions

• 1Whole roasting chicken, cut into pieces
• to tasteSalt
• to tasteBlack pepper
• 2 tbspPlain flour
• 4 tbspOlive oil, for the chicken
• 2Yellow onions, sliced
• 3 clovesGarlic, finely chopped
• 2Apples, peeled, in wedges
• 500 mlDry cider
• 1Bay leaf

On the side

• 800 gPotato, peeled, cut into chips
• 4 tbspOlive oil, for frying

Method

1. Season the chicken pieces with salt and pepper and toss them in the flour, shaking off the excess.
2. Heat the oil in a wide casserole and brown the chicken in batches over a medium-high heat for about 10 minutes, until golden all over. Lift it out.
3. In the same oil, cook the onion and garlic over a medium-low heat for 10 minutes, until soft and starting to colour.
4. Return the chicken to the casserole, add the apple and bay leaf and pour in the cider. Bring to the boil and let it bubble for 2 minutes.
5. Cover, lower the heat and cook for 35 minutes, until the chicken is tender and the apple has melted into the sauce. Uncover for the last 10 minutes so the sauce thickens.
6. Meanwhile, peel the potatoes and cut them into chips. Rinse and dry them well.
7. Heat plenty of oil, about 2 cm deep, in a deep frying pan and fry the chips in batches for 8–10 minutes, until golden and tender. Drain on kitchen paper and sprinkle with salt.
8. Season the sauce with salt and serve the chicken with its sauce and the chips alongside.

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