West Country Cider Chicken and Potato Casserole

Ingredients

• 350g new potatoes, scrubbed and halved
• 2 tbsp olive oil
• 4 chicken portions
• 1 stick celery, sliced
• 150g baby carrots
• 3 tbsp plain flour
• 450ml cider
• 1 chicken stock cube
• 2 tbsp freshly chopped thyme
• Salt and black pepper
• 1 bunch spring onions, cut into 3cm pieces
• 1 apple, sliced

Method:

1. Preheat the oven to 200oC, Gas Mark 6.
2. Heat the oil in a frying pan and fry the chicken for 5 minutes until browned.  Transfer to a casserole dish with the new potatoes.  Add the celery and carrots to the pan and fry for 2-3 minutes.  
3. Stir in the flour and cook for 1 minute.  Gradually blend in the cider and add the stock cube.  Bring to the boil, stirring.  Add the thyme and seasoning and pour over the chicken.  Cover and cook for 1º hours.
4. Add the spring onions and apple and cook for a further 15 minutes.  Stir well before serving.

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