Cider-braised chicken with apple, fennel & rosemary

SERVES 4 PREP + COOK TIME 50 MINUTES

1 tablespoon extra virgin olive oil 4 chicken marylands

2 apples, each cut into 8 wedges 2 small fennel, cut into thin wedges, reserve fennel fronds 2 tablespoons maple syrup 2 cloves garlic, crushed

330ml bottle apple cider 2 tablespoons lemon juice 3 sprigs rosemary

200ml tub crème fraÎche 2 tablespoons seeded mustard crusty bread, to serve 1 Preheat oven to 220°C (200°C fan-forced). Heat oil in a large heavy-based flameproof pan over medium heat. Season the chicken with salt flakes and pepper and cook skin-side down for 5 minutes, or until golden. Turn and cook for a further 5 minutes; remove from pan.

2 Cook the apple and fennel in the same pan (in batches) for 2-3 minutes each side, or until golden. Return all the apples and fennel, add the maple syrup and cook for 2 minutes, or until caramelised. Remove from the pan. 3 Add garlic, apple cider and lemon juice to the pan and bring to a simmer. Arrange apple, fennel, rosemary and chicken, skin side up, in the pan.

4 Transfer the pan to the oven and roast, uncovered, for 20 minutes or until chicken is cooked through and apples are tender. Sprinkle with reserved fennel fronds

5 Swirl the crème fraîche and mustard together. Serve chicken with mustard crème fraîche and crusty bread. Suitable to freeze. Not suitable to microwave.