Chicken in cider

PennyAuthorPenny
00DifficultyIntermediate

Use breasts if you prefer

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Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 8 large boneless chicken thighs
 salt and freshly ground black pepper
 75g butter
 3 tbspn olive oil
 2 onions sliced
 4 tbspn plain flour
 2 tbspn wholegrain mustard
 2 dessert apples, peeled and sliced into batons
 110g button mushrooms, sliced
 250ml chicken stock
 300ml cider
 1 tbspn finely chopped fresh sage
 250ml double cream
 300g cheddar cheese, grated

1

Preheat the oven to 200C

2

Season the chicken with salt and black pepper.

3

Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken in batches, skin-side down first, for 1-2 minutes on both sides until golden-brown

4

Put the chicken into a roasting tray and roast in the oven for 20minutes, or until the chicken is cooked through Cover with foil to Keep warm.

5

Heatthe grill to high.

6

Put the frying pan back on the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until soft but not coloured.

7

Stir in the flour and the mustard and cook for another couple of minutes.

8

Add the apples and mushrooms and cook for another minute, niw pour over the chicken stock.

9

Bring to the boil, add the cider and return to the boil.

10

Cook for 1-2 minutes, then lower the heat, add the sage and the cream. Simmer for a further 5 minutes,

11

Season to taste with salt and black pepper.

12

Pour the sauce over the chicken so that it is completely covered.

13

Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, coloured and bubbling.

14

Serve

Category

Ingredients

 8 large boneless chicken thighs
 salt and freshly ground black pepper
 75g butter
 3 tbspn olive oil
 2 onions sliced
 4 tbspn plain flour
 2 tbspn wholegrain mustard
 2 dessert apples, peeled and sliced into batons
 110g button mushrooms, sliced
 250ml chicken stock
 300ml cider
 1 tbspn finely chopped fresh sage
 250ml double cream
 300g cheddar cheese, grated

Directions

1

Preheat the oven to 200C

2

Season the chicken with salt and black pepper.

3

Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken in batches, skin-side down first, for 1-2 minutes on both sides until golden-brown

4

Put the chicken into a roasting tray and roast in the oven for 20minutes, or until the chicken is cooked through Cover with foil to Keep warm.

5

Heatthe grill to high.

6

Put the frying pan back on the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until soft but not coloured.

7

Stir in the flour and the mustard and cook for another couple of minutes.

8

Add the apples and mushrooms and cook for another minute, niw pour over the chicken stock.

9

Bring to the boil, add the cider and return to the boil.

10

Cook for 1-2 minutes, then lower the heat, add the sage and the cream. Simmer for a further 5 minutes,

11

Season to taste with salt and black pepper.

12

Pour the sauce over the chicken so that it is completely covered.

13

Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, coloured and bubbling.

14

Serve

Chicken in cider

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