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Cider, mustard and herb chicken

  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.
  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.

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– Ingredients –

1 tbsp olive oil
750g skinless and boneless chicken thighs, 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

– Author –

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