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Chicken with Cider and Cream

Categories: Christmas, Comfort Foods, Entertaining, Kid-friendly
Type: Main Dishes

Cider and cream make a delicious sauce to put over chicken.

Prep Time: 15M

Cooking Time: 1H

Serves: Serves 4


  • about 1 tbsp olive oil
  • 2 onions, cut into 8 wedges
  • 2 garlic cloves, finely chopped
  • 8 chicken thighs (preferably free-range)
  • 11/4 cups hard cider, apple cider, or unsweetened apple juice
  • 11/4 cups heavy whipping cream
  • a few sprigs of fresh rosemary
  • sea salt and freshly ground black pepper
Chicken with Cider and Cream photo

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  1. Preheat the oven to 400°F (200°C). Heat 1 tablespoon olive oil in a large cast iron or other flameproof casserole over medium-low heat. Add the onion and a pinch of salt, and cook for 5 minutes until soft. Now add the garlic, and cook for 10 seconds.
  2. Push the onions to one side of the casserole, and increase the heat to medium-high. Add a little more oil if needed, and add the chicken thighs, skin-side down. Brown for about 10 minutes, turning once, until golden.
  3. Increase the heat slightly and pour in the cider. Let bubble for a few minutes, then reduce the heat to a simmer, and add the cream. Add the rosemary sprigs, and season well with salt and pepper.
  4. Cover, and transfer to the oven to cook for about 40 minutes. If it is becoming too dry, add a little hot water or stock. Serve hot with mashed potatoes and crusty bread, to mop up all the juices.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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