red-skinned apples, cored and each cut into 8 wedges
150g
crème fraîche
large handful parsley, roughly chopped
Directions
1 Heat 1⁄2tbsp oil in a large casserole dish (that has a lid) over medium-high heat. Brown chicken legs all over. Remove to a plate. Reduce heat to medium and add the onion, celery and pancetta; cook for 10min, until veg has softened. Stir in garlic; cook for 1min. 2 Stir in the flour, making sure everything is coated. Stir in cider, stock and some seasoning. Bring to the boil, then return chicken to the casserole dish, cover with the lid and simmer gently for 30min, until sauce has thickened and the chicken is cooked through. 3 Just before your chicken is due to be ready, heat remaining oil in a large frying pan over medium-high heat. Fry apple wedges, turning occasionally, until golden and tender, about 5min. 4 Stir crème fraîche into the casserole dish and check seasoning. Top with the apples and sprinkle over the parsley. Serve with mashed potato, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
