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Phillippa Cheifitz

Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Roast duck legs with turnips, thyme and honey

Duck recipes

Roast duck legs with turnips, thyme and honey

1 hour

Avocado, chicory and fennel slaw with mint and feta

Salad recipes

Avocado, chicory and fennel slaw with mint and feta

Roast asparagus and halloumi on Turkish rice pilau

Rice recipes

Roast asparagus and halloumi on Turkish rice pilau

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Greens and pasta with pecorino, olive and baby spinach pesto

Pasta recipes

Greens and pasta with pecorino, olive and baby spinach pesto

15 minutes

Stir-fried greens with baked tofu

Asian recipes

Stir-fried greens with baked tofu

30 minutes

Green minestrone

Soup recipes

Green minestrone

1 hour 10 minutes

Marinated porks steaks with beans and spinach

One-pot wonder

Marinated porks steaks with beans and spinach

15 minutes

One-pot chickpea-and-tomato pasta

Chickpea recipes

One-pot chickpea-and-tomato pasta

25 minutes

One-pan orange-and-olive rosemary chicken with penne

Chicken recipes

One-pan orange-and-olive rosemary chicken with penne

45 minutes

Pear-and-pecan pudding

Nut recipes

Pear-and-pecan pudding

30 minutes

Roast pineapple with baked sweet ricotta

Fruity dessert

Roast pineapple with baked sweet ricotta

1 hour

Braised chicken with shallots, apple and cider

Apple recipes

Braised chicken with shallots, apple and cider

30 minutes

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Braised chicken with shallots, apple and cider

By Phillippa Cheifitz

Serves 2 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

4 portions free-range chicken leg quarters (650 g)
1 T butter
1 T olive oil
sea salt and freshly ground black pepper, to taste
250 g French shallots, peeled and thinly sliced lengthways
1 x 150 g apple, unpeeled, quartered and thinly sliced
1 cup dry cider
1 cinnamon stick
1 bay leaf
thyme, a few sprigs
creamy mashed potatoes, for serving

Method

1. Brown the chicken pieces in the butter and oil. Remove and season to taste.

2. To the same pan, add a layer of shallots. Reduce the heat and stir for 1–2 minutes. Add the apple.

3. Return the chicken to the pan and pour over the cider. Add the cinnamon stick, bay leaf and thyme.

4. Cover tightly and simmer gently for 25 minutes or until the chicken is tender, but still moist. Serve with mashed potatoes.

Cook's note A dish worthy of the best British gastro pub, creamy mashed potatoes are non-negotiable here.

Browse more chicken recipes here.