CHICKEN BAKED WITH CIDER AND MUSTARD

ingredients | serves 4 | time 60 mins

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

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Essential Chicken Thighs, Skin-on & Bone-in

Essential Chicken Thighs, Skin-on & Bone-in1kg

1kg
Large pack
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4.5 out of 5 stars
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£3.25

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£3.25/kg

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Aspall Premier Cru Sparkling Cyder Suffolk

Aspall Premier Cru Sparkling Cyder Suffolk500ml

500ml
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5 out of 5 stars
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£2.85

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£5.70/litre

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