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Nutrition: per serving (5)

  • kcal298
  • fat12g
  • saturates5g
  • carbs8g
  • sugars6g
  • fibre2g
  • protein34g
  • salt0.6g
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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.

Recipe from Good Food magazine, February 2014

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.5 out of 5.14 ratings

paddycrossling17932

Can also use pork - neck of pork from butcher chopped up with good dry cider

lizleicester

A star rating of 5 out of 5.

This is just delicious, even without the creme fraiche (it needed to be dairy free). I used cheap supermarket cider because once it's been simmering for any length of time, you just need a good flavour, which it did. Served with rice and broccoli. Lovely.

benghazi

Chosen from website in a rush to feed unexpected guests. It was huge success. Put in a little more chicken than in recipe and slightly less cider and sauce was perfect.

jule955

A star rating of 4 out of 5.

Lovely, but I found the sauce a bit too runny even though I left it on the hob longer than the recipe says - I'll put less cider in next time. I'll also try adding mushrooms.

Frantic Flapjack

A star rating of 4 out of 5.

Very easy to make and well received. Served with new potatoes and broccoli.

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