.png)
One of the longest standing and globally observed Christmastime traditions, the Christmas roast is designed to be a wholesome, filling, and of course, festive affair. This festive season, Mumbai’s most trusted online meat shop, Kaavo Meat has curated the perfect Christmas roast recipe, that eliminates the hassle of long cook hours and prep, and delivers an elegant, sophisticated, and delicious result every time. The perfect solution for all of your holiday hosting engagements, this recipe ensures you have more time for mingling with guests, while still getting your feast onto the table in time for dinner!
Christmas Chicken with Bacon and Apples
Ingredients:
6 chicken thighs, skin on
2 tbsp. vegetable/canola oil
2 slices bacon diced
1/2 cup onion diced
1/4 cup white wine
3/4 cup apple juice or cider
3/4 cup chicken stock
2 cups apples, thinly sliced, about 2 un-peeled apples, cored, quartered and sliced
1/2 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
1/4 cup whipping cream
1/2 tsp. Dijon mustard
1 tbsp. cornstarch, mixed with water
Salt and freshly ground pepper
This versatile, savoury-sweet apple chicken dish is best served with a side of mashed potatoes and other fixings. Depending on your preference of raw meat, you can use either bone-in or boneless chicken thighs to speed up the process. To prepare, preheat your oven to 190° C. and line a baking sheet with foil and set aside for later use. In a large skillet, heat vegetable oil over medium-high heat. Dry the meat well and sprinkle the skin with salt and pepper. Once your oil is hot, place the thighs, skin side down in to the oil and allow to cook until golden brown, before flipping and cooking on the other side for a few minutes. Remove chicken to the prepared baking sheet and place in to the pre-heated oven for about 20 minutes. Be sure to keep an eye on the skin, and cover loosely with a foil if it begins to over-brown.
While the meat is cooking, discard the oil and drippings and cook the bacon in the same skillet over medium-high heat until starting to brown. Add in the onions and cook until the bacon is crisp and the onions are lightly browned. Next, add the white wine and allow to cook for 1 or 2 minutes, or until the alcohol smell burns off. Add in the apple juice, chicken stock, apples and thyme. Bring to a boil, then reduce heat to medium-low and allow to simmer until the apples soften. Add the cream and mustard to the sauce and stir to combine. Carefully add a bit of the cornstarch/water mixture a bit at a time until sauce thickens to your liking. Taste and add salt and pepper to taste.
Remove chicken from oven and check for doneness. You know you’re in the clear when the juices run clear and the meat is not pink near the bone. If necessary, return to the oven for longer keeping your sauce warm over low heat. Once ready, place the chicken on a large serving plate, spoon on sauce around the chicken and serve.