Rocquette Cidered Chicken

Serves 4


4 Chicken Quarters
2 tbsp Olive Oil
25g/1oz Butter
1 Onion, chopped
1 tbsp Plain Flour
½ teasp ground Ginger
1 teasp Paprika
450ml/15fl.oz. Rocquette Cider
1 tbsp Tomato Purée
1/4 teasp Sugar
1 tbsp freshly Chopped Parsley
Salt and Black Pepper


Heat the butter and olive oil in a large frying pan until very hot. Add the chicken pieces and brown on all sides. Remove with a slotted spoon and set aside. Add the onion to the pan and fry until soft and golden. Sprinkle in the flour, ginger, and paprika and cook for 1-2 minutes, stirring. Add the Rocquette Cider a little at a time, mixing well between each addition and cook for 1-2 minutes to make a sauce. Then stir in the tomato purée, sugar and parsley. Season with salt and pepper. Return the chicken to the pan and baste with the sauce. Cover and simmer for 30 minutes, basting occasionally. Alternatively, cook in the oven at 180C, 350F, Gas Mark 4 for 30 minutes.