Meats Recipes - Somerset Chicken Bake

Ingredients                                        

• 225 g/8 oz/2 cups rotelli

• 2 onions, finely sliced

• 450 g/1lb cooking (tart) apples, sliced

• 75 g/3 oz/1/3 cup butter

• 350 g/12 oz/3 cups chicken stir-fry meat

• 300 ml/1 1/4 cups dry cider

• 50 g/2 oz/1/2 cup raisins

• 5 ml/1 tsp dried thyme

• 1 chicken stock cube

• 10 ml/2 tsp corn flour (cornstarch)

• 15 ml/1 tbsp water

• Salt and freshly ground black pepper

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Method:

1. Cook the pasta according to the packet directions, drain. Meanwhile, fry (sauté) the onion and half the apples in a third of the butter until soft and lightly golden.

2. Remove from the pan with a draining spoon. Melt half the remaining butter in the pan. Add the chicken and cook, stirring, for 5 minutes.

3. Stir in the cider, raisins, thyme and crumbled stock cube and bring to the boil, stirring.

4. Blend the corn flour with the water and stir into the pan. Bring to the boil, stirring until thickened. Return the onion and apple mixture to the pan and season to taste.

5. Put half the pasta in an ovenproof dish. Top with half the chicken mixture then repeat the layers. Top with a layer of remaining apple slices.

6. Melt the remaining butter and brush over. Bake at 180°C/350°F/gas mark 4 for about 25 minutes until piping hot and the apples on top are tender and lightly golden.