CIDER, MUSTARD & HERB CHICKEN

Cider, mustard & herb chicken image

A simple chicken dish with a creamy parsley and thyme sauce with notes of sweet apple. Serve with rice and broccoli

Provided by Good Food team

Time 40m

Number Of Ingredients 10

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Ingredients

1 tbsp olive oil
750g skinless and boneless chicken thigh , cut into large chunks
2 onions , thickly sliced
2 garlic cloves , thinly sliced
400ml medium dry cider
175g half-fat crème fraîche
2 tbsp wholegrain mustard
small pack parsley , chopped
few thyme sprigs , leaves picked, about ½ tbsp
cooked rice and Tenderstem broccoli , to serve

Steps:

Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned. Remove with a slotted spoon, then add the onions to the pan. Cook for 3 mins, then stir in the garlic and cook for 1 min more. Pour in the cider and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 10 mins.
After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs. Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.

Nutrition Facts : Calories 298 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.6 milligram of sodium