INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 For the Cider Bread: Sieve 8 heaped tbsp plain flour and baking powder
into a bowl. Place 1 tbsp olive oil, chopped mixed herbs and 150ml/ 1/4
pint cider in a mini food processor and blitz until combined.
2 Pour the cider mixture onto the flour and mix together to make a dough.
If necessary, add a little milk. Turn the dough out onto a floured surface,
knead gently and shape into a round.
3 Mark into quarters with a knife, put on a baking sheet and cook in the
oven for 10-15 minutes until cooked through.
4 Cut the potato into cubes and cook in a pan of boiling water until
tender. Season 55g/2oz plain flour, add the chicken thighs and dust to
coat.
5 Heat 2 tbsp olive oil in a saute pan, add the chicken skin-side down, and
cook for a few minutes to brown and seal. Turn the chicken over, add the
garlic and cook for three minutes.
6 Slice half the onion and add to the browned chicken. Pour off any excess
fat from the chicken, then add enough cider to almost cover.
7 Simmer for 10-15 minutes, or until cooked through, topping up the pan
with extra cider as necessary.
8 For the Warm Coleslaw: Heat 50ml/ 2fl oz cider in a wok. Chop the
remaining onion and add to the cider. Then simmer rapidly until the cider
has reduced by about half.
9 Using a potato peeler, cut 'ribbons' from the carrots. Add the shredded
cabbage and 1 tbsp olive oil to the reduced cider and cook quickly to just
wilt down.
10 Add the carrot ribbons, mint leaves, season and toss together to
combine. Heat the butter in a small frying pan, add the turmeric and cook
for a minute.
11 Drain the cooked potatoes, add the cream and butter and turmeric mixture
and mash, then stir in the chopped parsley and season.
12 Spoon the mash onto a plate, arrange the chicken around the edge and
pour over the sauce from the pan. Serve with the warm coleslaw and cider
bread.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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