Somerset Chicken with Cider and Mustard
Tender chicken thighs braised in dry Somerset cider and wholegrain mustard, topped with soft apples and a golden Cheddar breadcrumb crust.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •Large frying pan
- •Casserole dish
- •Chopping board
- •Grater
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 34 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 560 kcal
Instructions
- 1
Heat the oven to 180°C (160°C fan).
- 2
Heat the olive oil and butter in a large frying pan over medium-high heat on the hob.
- 3
Season the chicken thighs with salt and black pepper.
- 4
Brown the chicken in the hot pan for three minutes on each side until lightly golden.
- 5
Transfer the browned chicken thighs into an ovenproof casserole dish.
- 6
Add the sliced onion to the pan and cook for five minutes until soft and pale gold.
- 7
Add the garlic, apple slices, and thyme leaves, stirring for two minutes.
- 8
Pour in the cider and wholegrain mustard, scraping up any caramelised juices from the pan base.
- 9
Stir in the double cream and simmer gently for two minutes until slightly thickened.
- 10
Pour the creamy apple and cider mixture evenly over the chicken in the casserole dish.
- 11
Toss the breadcrumbs and grated Cheddar together in a bowl, then scatter over the dish.
- 12
Bake uncovered in the oven for 25 minutes until bubbling and the Cheddar crust is crisp and golden.
Chef's tips
Choose a traditional dry, still craft cider rather than sweet commercial cider to keep the sauce balanced. Grate your Cheddar coarsely from a block so it browns cleanly without turning oily.
Ingredient substitutions
- dry Somerset cider → cloudy apple juice with 1 tbsp cider vinegar
- mature Somerset Cheddar → mature Red Leicester or British farmhouse cheese
- double cream → crème fraîche
Storage
Store cooled leftovers in a sealed container in the fridge for up to three days.
Reheating
Reheat in an oven preheated to 180°C (160°C fan) for 15 to 20 minutes until piping hot throughout.
Common mistakes to avoid
- •Using very sweet cider, which overwhelms the savoury balance of mustard and Cheddar.
- •Covering the dish while baking, which steams the Cheddar breadcrumb topping instead of crisping it.
- •Boiling the sauce violently after adding the cream, which can cause the sauce to split.
Serving suggestions
Cooked Somerset Chicken with Cider and Mustard?
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