Cider Chicken

• 3 tbsp oil
• 8 None pearl onions or shallots, peeled
• 3 slices bacon, chopped
• 3.5 oz mushrooms, thickly sliced
• 1 None whole chicken
• 1 1/4 cups apple cider
• 1 1/4 cups chicken stock
• 1 handful fresh flat-leaf parsley leaves, chopped
• 2 None medium apples, peeled, cored, each cut into 12 slices
• 2 tbsp heavy cream
• 1 tbsp cornstarch mixed with 1 tbsp water
• None None mashed potatoes and bread or rice, to serve

1. Preheat oven to 350u0b0F.
2. In a large Dutch oven, heat 1 tbsp oil over medium heat. Cook onions and bacon until bacon is golden. Add mushrooms and 1 tbsp oil. Cook, stirring often, until mushrooms are soft. Remove mushrooms and bacon from pan and set aside.
3. Add remaining oil and gently brown chicken on all sides. Set aside.
4. Deglaze pan with cider and stock, scraping up any browned bits. Return chicken to Dutch oven, breast-side up, along with mushrooms, bacon and parsley. Transfer to oven and roast for 50 mins, basting occasionally with pan juices.
5. Add apple slices to pan and roast for another 20 mins. Stir in cream and cornstarch slurry. Season.
6. Remove chicken from pan and carve. Spoon sauce over top. Serve with mashed potatoes and bread or rice.

oil, pearl onions, bacon, mushrooms, chicken, apple cider, chicken stock, handful, apples, heavy cream, cornstarch, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/33238 (may not work)