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Chicken in Cider
A Normandy-inspired British dish of chicken braised in dry cider with mushrooms and cream. Removing the chicken before stirring in the cream and mustard stops the sauce splitting while it reduces to the right consistency.
Total time
60 min
Prep
15 min
Cook
45 min
Difficulty
medium
Cuisine
British
Ingredients
1.5kgchicken pieces
300gbutton mushrooms
1large onion, diced
3 clovesgarlic, minced
400mldry cider
200mlchicken stock
3 tbspbutter
1/2 cupcream
1 tbspDijon mustard
fresh thymefew sprigs
salt and pepperto taste
Instructions
1
Brown chicken in butter in batches. Remove.
2
Sauté onion and mushrooms until golden. Add garlic.
3
Return chicken. Add cider, stock and thyme. Simmer 35 minutes.
4
Remove chicken. Stir in cream and mustard. Simmer 5 minutes.
5
Return chicken. Adjust seasoning.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
959
Protein
103.1g
Fat
56.2g
Carbs
4.8g
Fiber
0.6g
Sodium
561mg
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