Recipe Chicken in Somerset (cider) sauce

Windigo

Retired cook
Joined
29 Jul 2019
Local time
3:37 PM
Messages
2,796
Location
The Netherlands
A delicious dish for any occasion where you want hearty, warming flavors with a stick to your rib quality.
It's my tweaked version of a Hairy Bikers recipe, but decidedly different from the original in choices of spices and herbs.
59970



Ingredients​

  • 4 boneless chicken breasts
  • salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 2 onions, peeled, sliced
  • 3 garlic cloves, finely minced
  • 2 tbsp cornstarch
  • 2 tbsp wholegrain mustard
  • 1 tbsp smoked sweet paprika
  • 2 dessert apples, peeled, cores removed, sliced into batons
  • 250ml/9fl oz chicken stock
  • 300ml/10½fl oz cider
  • 1 tbsp finely chopped fresh tarragon
  • 1 tbsp fresh thyme
  • 200ml/9fl oz creme fraiche
  • 100g cheddar, grated
  • 6 baked potatoes, to serve
  • knob of butter

Method​

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Season the chicken breasts with salt and freshly ground black pepper.
  3. Heat a large frying pan until smoking, then add the oil. Fry the chicken breasts in the pan in batches, for 1-2 minutes on both sides, or until golden-brown all over.
  4. Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm.
  5. Return the pan to the heat and add the butter. Add the onions and cook on low heat for 4-5 minutes, or until softened but not coloured. Add the apples and garlic and cook for another 3 minutes while stirring. Add the herbs , mustard and paprika and cook for another minute. Then pour over the chicken stock.
  6. Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, and stir in the creme fraiche and corn starch. Simmer for a further 10 minutes, then season, to taste, with salt and freshly ground black pepper.
  7. Pour the sauce over the chicken so that it is completely covered.
  8. Preheat the grill to high.
  9. Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.
  10. To serve, place a baked potato each serving plate. Spoon the chicken alongside and serve.

Somerset chicken recipe here's the original so you can compare the two .
 
Last edited:

MypinchofItaly

Legendary Member
Recipe Challenge Judge
Joined
17 Feb 2017
Local time
3:37 PM
Messages
7,121
Location
Milano, Italy
Website
mypinchofitaly.co.uk
A delicious dish for any occasion where you want hearty, warming flavors with a stick to your rib quality.
It's my tweaked version of a Hairy Bikers recipe, but decidedly different from the original in choices of spices and herbs.
View attachment 59970


Ingredients​

Method​

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Season the chicken breasts with salt and freshly ground black pepper.
  3. Heat a large frying pan until smoking, then add the oil. Fry the chicken breasts in batches, for 1-2 minutes on both sides, or until golden-brown all over.
  4. Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm.
  5. Return the pan to the heat and add the butter. Add the onions and cook on low heat for 4-5 minutes, or until softened but not coloured. Add the apples and garlic and cook for another 3 minutes while stirring. Add the herbs , mustard and paprika and cook for another minute. Then pour over the chicken stock.
  6. Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, and stir in the creme fraiche and corn starch. Simmer for a further 10 minutes, then season, to taste, with salt and freshly ground black pepper.
  7. Pour the sauce over the chicken so that it is completely covered.
  8. Preheat the grill to high.
  9. Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.
  10. To serve, place a baked potato each serving plate. Spoon the chicken alongside and serve.

Somerset chicken recipe here's the original so you can compare the two .

Bravissima! I don’t feel the need to see the original recipe, yours is just perfect to me 🙂
 

Morning Glory

Obsessive cook
Staff member
Recipe Challenge Judge
Joined
19 Apr 2015
Local time
2:37 PM
Messages
39,651
Location
Maidstone, Kent, UK
I did it because the text kept autolinking so I thought I'd be clear mine is not an exact copy.

I removed the auto links in the ingredients list. To do this highlight the section of text you have pasted in and click on the first icon in the toolbar. Done!

59976
 
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