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    Sautéed chicken with cider and tarragon

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    Sautéed chicken with cider and tarragon

    Try serving with hot mashed potato for a taste of early autumn.

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 500ml bottle Waitrose Leckford Farm Cox’s Apple Vintage Cider
    • 8 essential Waitrose British Chicken Thigh Fillets
    • 2 tsp Bart Ground Allspice
    • 40g butter
    • 2 Cox’s apples, cored and cut into wedges
    • 250g mushrooms, sliced
    • 15g pack fresh tarragon, finely shredded
    • 4 tbsp double cream


    1. Place the cider in a saucepan, bring to the boil and simmer until reduced by half.
    2. Rub the chicken thighs on both sides with the allspice and a little salt.
    3. 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.
    4. Melt the remaining butter in the pan and fry the chicken pieces, in batches if necessary, until lightly browned. Pour 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 thoroughly cooked.
    5. Return the apples and mushrooms to the pan with the tarragon and cream. Season to taste and heat gently for 5 minutes, before serving with piping hot mashed potato.

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    Cook's tips

    Try other types of mushrooms such as chestnut, Portobello or portabellini.

    Drinks recommendation

    Stick with the Leckford Farm Cox’s Apple Vintage Cider, it’s sweet and tangy, the perfect choice for a creamy chicken casserole.


    Average user rating

    4 stars