1. Dust the chicken with the flour. 2. Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown. 3. Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider (1 cup). Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, tomato sauce and bay leaf. 4. Simmer on low heat, partially covered, for 2 hours, stirring occasionally. (I did not cook this long - more like 40 minutes, perhaps my heat was not as low). 5. Add the cream, cook to heat through, and throw on some chopped parsley or chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
