Best Somerset Chicken Recipes

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18TH CENTURY DRUNKEN ENGLISH SOMERSET CIDER CHICKEN WITH HONEY



18th Century Drunken English Somerset Cider Chicken With Honey image

A delicious 18th Century recipe from the county of Somerset; Somerset is the home of England's most notorious cider, 'scrumpy', a seemingly innocent drink to the unwary! However, cider makes an excellent substitute for wine in cooking and tenderises the meat beautifully. The addition of honey blends extremly well with the cider, and adds a complexity to this easily baked chicken dish. Serve with steamed greens and baked or mashed potatoes.

Provided by French Tart

Categories     Chicken Breast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken legs-thighs (chicken joints)
2 teaspoons English mustard powder
1/2 teaspoon salt
black pepper
1/4 pint cider
1 tablespoon oil
2 tablespoons honey

Steps:

  • Put your chicken pieces in a dish (in a single layer).
  • Combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour.
  • Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook.
  • Serve hot with steamed greens and mashed or baked potatoes.

Nutrition Facts : Calories 248.8, Fat 11.8, SaturatedFat 2.6, Cholesterol 89.3, Sodium 377.7, Carbohydrate 8.9, Fiber 0.1, Sugar 8.7, Protein 26

SOMERSET CHICKEN



Somerset Chicken image

Make and share this Somerset Chicken recipe from Food.com.

Provided by MarieRynr

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken portions
2 ounces butter
1 medium onion, peeled and diced
1 ounce flour
3/4 pint milk
1/4 pint dry somerset cider
4 ounces cheddar cheese, grated
1 teaspoon made English mustard
salt and pepper

Steps:

  • Set oven to 350ºF or mark 4.
  • Melt half the butter in a frying pan and lightly brown the chicken pieces.
  • Transfer to a caserole dish and roast for approximately 1 hour until cooked through.
  • Prepare the sauce by melting the remaining 1 oz butter in a saucepan and gently cooking the onion until soft and transparent. Stir in the flour and cook gently for 2 to 3 minutes, stirring all the time.
  • Remove the pan from the heat and stir in the milk and cider gradually.
  • Return to the heat and bring to the boil, stirring all the time until the sauce thickens.
  • Cook for 2 to 3 minutes. Remove from the heat and stir in three quarters of the cheese, the mustard and salt and pepper to taste. Pour the sauce over the cooked chicken, sprinkle with the remaining cheese and brown in a hot oven or under a grill.
  • Serve hot with green vegetagles and jacket potatoes.

Nutrition Facts : Calories 315.7, Fat 24.6, SaturatedFat 15.4, Cholesterol 73.1, Sodium 303.6, Carbohydrate 13.1, Fiber 0.7, Sugar 1.4, Protein 11.4

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