Roast Chicken with Garlic, Apple and Cider

This is a good recipe to impress your friends with, it looks great on the plate, the mustard gives it a ‘grownup’ edge, but the cider keeps it kind of studenty too. The sauce is rich and creamy, but keep a close eye on the measurements, an overly generous slosh of cider can make it a bit watery. If you don’t have Dijon you can substitute this for English Mustard, but halve the amount, as the English is stronger. I serve mine with a simple mashed potatoes and steamed greens.

From The Student Cook Book

Serves 2

4 garlic cloves, peeled

2 skinless chicken breasts

2 tbsp olive oil

100 ml dry cider

1 red apple, peeled and sliced

2 tbsp Dijon mustard

100 ml crème fraiche

1. Preheat the oven to 200C. Bring a small pan of water to the boil and cook the garlic for two to three minutes, and then set aside. Season the chicken breasts and drizzle with olive oil in an oven proof dish, and cook on the top shelf of the oven for 25 minutes.
2. Meanwhile, put the garlic, cider, apple and mustard in a frying pan. Cook gently for 10 minutes.
3. Transfer the cooked chicken to the pan, add the crème fraiche and simmer for 5 minutes. Squash the garlic with a fork and season with salt and pepper.

Culinary Know How: FRESHER

Budget: UNDER £7

Kitchen Requirements: OVEN PROOF DISH, FRYING PAN, SAUCE PAN.