Tuesday, May 13, 2008

Cyw Iâr Bricyll (Apricot Chicken)


  • 500ml vegetable stock
  • 300ml cream
  • 1 dessert spoon each of sage, dried bay leaf and basil
  • butter for frying
  • salt and freshly-ground black pepper, to taste
  • 12 ripe apricots
  • 1 tbsp water
  • 1 tbsp sugar
  • 1 dessert spoon cornflour (mixed with 2 tbsp water)
  • Melt the butter in a pan and when hot add the meat and season. Fry until the chicken has browned then add the vegetables, the stock and the cream. Bring to a simmer then cover the pan and cook for 90 minutes.
  • About 30 minutes before the meat is ready add the apricots (stoned and halved), water and sugar to a saucepan. Cook on low heat, stirring constantly. After about 10 minutes add the cornflour slurry and cook for a further 15 minutes. At this point mash the apricots.
  • When ready to serve spoon the apricots onto a plate and place the chicken on top. Serve with plain rice.

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