The BBC Good Food logo
Cider, mustard & herb chicken

Cider, mustard & herb chicken

By
A star rating of 4.5 out of 5.14 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 5

A simple chicken dish with a creamy parsley and thyme sauce with notes of sweet apple. Serve with rice and broccoli

  • Freezable
Nutrition: per serving (5)
NutrientUnit
kcal298
fat12g
saturates5g
carbs8g
sugars6g
fibre2g
protein34g
salt0.6g
Advertisement

Ingredients

  • 1 tbsp olive oil
  • 750g skinless and boneless chicken thigh , cut into large chunks
  • 2 onions , thickly sliced
  • 2 garlic cloves , thinly sliced
  • 400ml medium dry cider
  • 175g half-fat crème fraîche
  • 2 tbsp wholegrain mustard
  • small pack parsley , chopped
  • few thyme sprigs , leaves picked, about ½ tbsp
  • cooked rice and Tenderstem broccoli , to serve

Method

  • STEP 1

    Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned. Remove with a slotted spoon, then add the onions to the pan. Cook for 3 mins, then stir in the garlic and cook for 1 min more. Pour in the cider and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 10 mins.

  • STEP 2

    After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs. Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.

Goes well with

Recipe from Good Food magazine, February 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.14 ratings
Advertisement
Advertisement
Advertisement

Sponsored content