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Chicken baked with cider & mustard
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This is the sort of dish you want on a chilly evening. It’s hearty and warming, requires just 10 minutes prep and then the oven does the rest.
2 tbsp olive oil
4 British chicken thighs
450g chestnut mushrooms, quartered
1 large onion, finely sliced
400g charlotte potatoes, cut into slices
250ml Aspall Premier Cru Cyder
2 tbsp Dijon mustard
300g Tenderstem broccoli, trimmed
2 tbsp single cream
handful flat leaf parsley, leaves roughly chopped
1. Preheat the oven to 200˚C, gas mark 6. Heat 1 tbsp oil in a large frying pan over a medium-high heat, season the chicken thighs and cook skin-side down for 5 minutes until just turning golden. Lift out of the pan and set aside.
2. Using the residual oil in the pan, fry the mushrooms with a good grinding of black pepper for 4-5 minutes until golden, then set aside with the chicken. Finally, add the remaining 1 tbsp oil to the pan and fry the onion and potatoes for 4-5 minutes. Stir in the cider and mustard and simmer for a further 2-3 minutes, then tip into a medium- large ovenproof dish (about 2 litres in volume). Top with the mushrooms and chicken and bake for 30 minutes.
3. Just before the chicken is ready, steam the broccoli. Take the chicken out of the oven, ensuring it is fully cooked with no pink meat and the juices run clear. Transfer the chicken to a plate then stir the cream and parsley through the sauce. Season and serve with the steamed broccoli.
If you have some thyme sprigs to hand, add to the onion and potatoes for extra flavour.
This recipe appeared within the September 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in August 2019.