Somerset Chicken in Cider
We’ve teamed up with Kate Hackworthy to bring you some traditional 1920’s recipes, that pair perfectly with the Thatchers range. A delicious and hearty meal, perfect for all the family to enjoy.
- 4 tsp butter, divided
- 6 pieces of chicken (skin-on, bone-in)
- 1 onion, peeled and diced
- 2 tbsp plain flour
- 400ml Thatchers Gold or Vintage cider
- 2 dried bay leaves
- 2 sprigs of thyme, plus more for garnish
- 1 tsp English mustard
- Salt and pepper
- 250g mushrooms, thickly sliced
- 4 tbsp cream
- In a large flameproof casserole pot over a medium/high heat, melt 2 tsp of the butter then add the chicken, skin side down and cook until browned, then turn and brown the other side. You may need to do this in batches, adding a little more butter. Transfer the chicken to a plate.
- Add the onions to the pan and cook for a few minutes until soft. Reduce the heat to medium/low, stir in the flour, then cook for 1 minute. Pour in the cider and allow to bubble until it is slightly reduced, stirring, for 3 minutes. Add the bay leaves, thyme, mustard and seasoning and bring to the boil.
- Return the chicken to the pot, place the lid on it and simmer for 45 minutes or until the sauce thickens.
- In a frying pan, heat the remaining butter and add the mushrooms. Cook until browned, then stir in the cream. Pour the mushrooms and sauce over the chicken, stir gently and bring to a simmer.
- Serve garnished with thyme leaves.