- Braised Chicken With Creamy Cider Sauce.jpg (94.01 KiB) Viewed 391 times
Ready in: 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- 4 thick chicken breasts, skin on
- 3 tbsp plain flour, seasoned
- 2 tbsp olive oil
- 2 onions, finely sliced
- 2 cloves garlic, finely chopped
- 150ml (½pt) dry cider
- 2 large tomatoes, chopped
- 500ml (18fl oz) chicken stock
- 2 tsp Dijon mustard
- Salt and freshly ground black pepper
- 2 tbsp creme fraiche
- Handful flat leaf parsley, chopped
Method
1. Dust the chicken breast fillets with the flour, shaking off the excess.
2. Heat half of the oil in a casserole dish set over a medium heat. Cook the chicken breasts in batches, skin side down first, for 3 minutes on each side until browned. Remove and set aside.
3. Add the remaining oil to the pan. Add the onions and garlic and cook for 6 minutes until the onions have softened. Stir in the cider and bring to the boil. Return the chicken to the dish along with the tomatoes, stock and mustard. Season. Cook for 25 minutes, turning the chicken from time to time, until the sauce has slightly thickened and the chicken is cooked through.
4. Stir in the creme fraiche and season. Leave to cook for 5 minutes. Serve sprinkled with the flat leaf parsley with crusty bread, if liked.
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