creamy cider chicken
How to make creamy cider chicken recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
3 tablespoons olive or vegetable oil
8 boneless chicken thighs, about 625 g (1¼ lb) total weight, skin on
2–3 tablespoons seasoned flour
100 g (3½ oz) back bacon, chopped
100 g (3½ oz) mushrooms, sliced
200 ml (7 fl oz) boiling vegetable or chicken stock
250 ml (8 fl oz) dry cider
2 tablespoons cider vinegar
4 tablespoons single cream or crème fraîche
salt and pepper
Method:
Heat 2 tablespoons of the oil in a large, deep-sided frying pan. Dust the chicken with the seasoned flour and cook in the pan, skin side down, for about 10 minutes, until really golden and crisp.
Meanwhile, heat the remaining oil in a small frying pan and cook the bacon for 3–4 minutes until golden. Add the mushrooms and cook for a further 2–3 minutes until softened.
Turn the chicken thighs over, then add the bacon and mushrooms to the pan. Pour over the stock, cider and cider vinegar, bring to the boil, then reduce the heat and simmer gently for about 15 minutes until the chicken is cooked through.
Arrange the chicken thighs alongside the rice, then stir the cream into the pan. Season to taste with salt and pepper, then spoon the sauce over the chicken and serve with boiled rice.
For creamy chicken rice:
Heat 2 tablespoons vegetable oil in a frying pan and cook 100 g (3½ oz) chopped back bacon for 3–4 minutes until golden. Add 100 g (3½ oz) sliced mushrooms and cook for a further 2–3 minutes. Add 300 g (10 oz) diced ready-cooked chicken, 500 g (1 lb) cooked rice and 300 ml (½ pint) crème fraîche, then season well and stir over the heat for 1–2 minutes until hot. Spoon the creamy rice into 4 bowls to serve. Total cooking time 10 minutes.
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| creamy cider chicken |
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