The last time we had people over for dinner before lockdown this is what I made; an updated version of my ten year old recipe for cider chicken. It’s really fun to cook my old recipes and get reacquainted. with the familiar flavours. And this is a recipe I’m particular proud of. But, as with everything, there was a little room for improvement. The recipe below feels fresher and easier and is still as delicious as the original!
Cider chicken, serves 4
8-10 chicken thighs with the skin on
1 tbsp olive oil
salt and pepper
2-3 tsp herb de Provence
500 ml dry apple cider
1/2 stock cube
2 tsp dijon mustard
500 ml cream
bunch fresh parsley, chopped
Add the olive oil to a frying pan frying pan that you can use in the oven later (no plastic handles that could melt) and heat to medium-high. Brown the chicken all around until nice and golden. Season with salt, pepper and herbs. Pour cider into the pan until approx 2 cm place in the oven. Cook in 200C for 15-20 minutes or until the chicken is cooked through. Remove the chicken and keep warm.
Add the remaining cider to the pan and place on high heat to reduce a little. Add the cream, mustard and stock cube. Let it thicken and adjust the seasoning and herbs. Place the chicken in a varm serving dish, pour over the sauce and scatter with chopped parsley.
Scandelights 