The early autumn flavours in this easy chicken casserole can be enjoyed with a generous serving of hot mash and seasonal vegetables.
Sautéed Chicken with Cider and Lovage
- 500ml bottle Leckford Farm Cox’s Apple Vintage Cider
- 8 skinless Chicken Thigh Fillets
- 2 tsp Schwartz Ground Allspice
- 40g butter
- 2 Cox’s apples, cored and cut into wedges
- 250g pack mushrooms, washed and sliced
- ½ x 25g pack fresh lovage, finely shredded (see Cook’s tips)
- 4 tbsp double cream
- Place the cider in a saucepan, bring to the boil and simmer until reduced by half.
- Rub the chicken thighs on both sides with the allspice and a little salt.
- Melt half the butter in a large, deep-sided frying pan or sauté pan with lid, and fry the apple wedges and mushrooms until golden. Drain with a slotted spoon and place on a plate. Keep warm.
- Melt the remaining butter in the pan and fry the chicken pieces, in batches if necessary, until lightly browned. Stir in the reduced cider and bring to the boil. Reduce the heat and cook gently covered for 20-25 minutes, or until the chicken is cooked through.
- Return the apples and mushrooms to the pan with the lovage and cream. Season to taste and heat gently for 5 minutes, before serving with piping hot mashed potato.
Lovage has a celery-like flavour that’s ideal with chicken, pork and fish dishes.
Tarragon makes a good alternative to lovage, if you prefer this herb.
Stick with the Leckford Vintage Cider – it’s sweet and tangy, the perfect choice for a creamy chicken casserole.
- Preparation time: 20 minutes
- Cooking time: 50 minutes
- Total time: 1 hour 10 minutes
Typical values per serving:
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This recipe was first published in September 2008.