Pot roast chicken with pear cider gravy

Chicken, pear cider, and garlic butter are three of my favourite things. In fact I could write a whole post just on garlic butter and how O B S E S S E D with it I am {and thank you very much keto diet for that discovery}, but suffice to say that mushrooms on toast have gone next level and I am HERE for it.

Cider and chicken is a classic French pairing, and as all I had was the pear variety, which btw you HAVE to try if you haven’t already, that’s what we went with. This is a super easy recipe, using a nice small chicken because there were only three of us for dinner, but the beauty of this cooking method is that it’s easily adapted to your own quantity, and the use of stock and cider along with the lid makes for juicy and succulent chicken every time.

And in the time it takes to carve the chicken, pour yourself a glass of wine, and dress the salad, your gravy has happily bubbled down to a thick and delicious sauce all ready to be devoured. Oh yeah, crusty bread is a must with this.

serves 3 to 4

keto {swap the veg} | easy | low carb | Mediterranean

what you need

  • 1.2kg chicken seasoned with olive oil, salt, pepper, dried herbs, ras el hanout
  • olive oil for frying
  • Lurpak garlic butter
  • 4 or 5 potatoes, peeled and halved
  • one large brown onion, peeled and quartered
  • 3 carrots, peeled and cut into thirds
  • one can of pear cider
  • 250ml chicken stock
  • 2 bunches asparagus, ends cut off
  • 2 tsp cornflour
  • a few tbsp water

what to do

Preheat the oven to 160C fan forced {or 180C without the fan}. Rub the seasoning into the chicken well on both sides, and heat a lottle olive oil in a heavy based casserole dish, preferably cast iron. When the oil is very hot add a good chunk of garlic butter and brown the chicken well on both sides. Remove from the pot and set aside while you soften the onion for a few minutes, then add the remaining vegetables to the pot. Keeping the heat on high the whole time, pour in a can of pear cider, and allow the alcohol to evaporate for a few minutes. {While the chicken was out of the pot I added some more garlic butter as well as half a lemon to the cavity, but consider this optional}.

Return the chicken to the pan, placing it in the centre and arranging the vegetables around it, make sure the chicken is sitting directly on the base of the pot. Pour some stock in, you might not need it all, it doesn’t need to cover everything completely, see pics below. Pop the lid on the pot and place in the oven for forty-five minutes. After that time remove the lid and put the asparagus on top, and roast uncovered for another fifteen minutes.

After an hour in the oven take the casserole pot out, remove the chicken and all the vegetables from the pot and transfer to a large plate or platter. Mix the cornflour and water together until smooth and add it to the liquid that remains in the pot. Place on a large burner, a wok burner is ideal if you have one, and heat it on a very high heat, until the gravy has reduced and thickened. In the meantime carve the chicken, and have everything ready to serve with the gravy, which should take about five minutes all up to thicken.

2 thoughts on “Pot roast chicken with pear cider gravy

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