This was both a warming a sweet dish which my kids especially enjoyed. I put in four chicken breasts, an onion, 2 sticks of celery and a large cooking apple cored and sliced and a diced yellow pepper.
For the stock I used some Apple juice, Chicken stock, a table spoon of honey, some bay leaves and some Nutmeg and Cinnamon and pepper.
It was left to bubble away all day until an hour before serving. I washed, and sliced a couple of Apples and placed them on top of the casserole with a sprinkling of brown sugar. Upon serving I used a cooking blow torch to caramelise the apples although under the grill is more than sufficient J
Once plated up, I served with a slice of apple and beetroot bread to mop up all those lovely juices.Share