FLEMISH FARMHOUSE CHICKEN WITH CROQUETTES AND APPLE COMPOTE
COMFORT FOOD
Made with
Vanderhaegen potato croquettes
To get started
For the chicken and jus
Season 4 pieces of Flemish farmhouse chicken (e.g. drumsticks or thighs with skin) with salt and pepper. Heat butter and olive oil in a frying pan. Place the chicken in the pan, skin-side down and cook until golden brown on both sides. Add a finely chopped onion (and garlic, if desired) and allow to cook briefly. Pour in 150 ml chicken stock, place a lid on the pan and simmer gently for 30-40 minutes over a low heat until the chicken is cooked through and juicy. Remove the chicken from the pan and keep warm. For the jus, allow the cooking liquid to reduce slightly over a low heat. Scrape off the brown bits with a wooden spoon for extra flavour. Finish with a small knob of cold butter to give the jus a glossy finish. Season to taste with salt and pepper.
For the apple compote
Peel, core and dice 4 apples (Jonagold or Elstar). Melt butter in a saucepan, add apples along with 2 tbsp sugar, 1 sachet vanilla sugar and a dash of lemon juice. Simmer gently until the apples break down (approximately 15 minutes). Stir with a fork or lightly blend, depending on desired texture. Finish with a touch of cinnamon, if desired.
Croquettes
Fry the Vanderhaegen croquettes in the deep fryer until golden brown and crisp. Drain briefly on kitchen paper.
TIP
Too sweet for your taste? Replace the apple compote with a fresh salad.
