Hibernia is the Latin name for Ireland. This braised chicken dish, flavoured with cider and mushrooms, is made with typical Irish foods.
1 frying chicken, about 3 pounds, cut up
Salt & pepper
3 to 4 tbsp butter
1 slice bacon, diced
1 medium leek, white part only, cleaned and sliced
1 cup sliced fresh mushrooms
1 cup heavy cream
½ cup apple cider
Fresh watercress leaves (garnish)
Rinse chicken pieces, pat dry. Pull of and discard skin. Season with salt & pepper. Dip each chicken piece into the flour to coat lightly on all sides.
In a large skillet, melt the butter over medium-high heat. Add chicken pieces and brown on all sides. With tongs, remove the chicken to a plate and keep warm.
Add the bacon and leeks to the drippings in the pan. Sauté until tender, about 5 minutes. Add mushrooms; sauté about 3 minutes. Return the chicken pieces to the skillet. Pour in the cream and cider. Reduce heat to medium-low and cook, covered, until chicken is tender, about 35 minutes. Season with salt & pepper, and serve garnished with watercress leaves. Makes 4 servings.
This dish can be made ahead of time, and cooked just before serving.