Cider, mustard & herb chicken
Serves 4 - 5
Easy
Prep:
Cook:
A simple chicken dish with a creamy parsley and thyme sauce with notes of sweet apple. Serve with rice and broccoli
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Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 750g skinless and boneless chicken thighcut into large chunks
- 2 onionsthickly sliced
- 2 garlic clovesthinly sliced
- 400ml medium dry cider
- 175g half-fat crème fraîche
- 2 tbsp wholegrain mustard
- small pack parsleychopped
- few thyme sprigsleaves picked, about ½ tbsp
- cooked rice and Tenderstem broccolito serve
Nutrition: per serving (5)
- kcal298
- fat12g
- saturates5g
- carbs8g
- sugars6g
- fibre2g
- protein34g
- salt0.6g
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.
