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Delia Smith Chicken in Cider Recipe

Delia Smith Chicken in Cider Recipe

Delia Smith's chicken in cider recipe braises chicken in a rich, creamy apple cider sauce.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs skin on and bone in
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 onion sliced
  • 2 apples peeled, cored and sliced
  • 2 garlic cloves crushed
  • 500 ml dry cider
  • 200 ml chicken stock
  • 150 ml double cream
  • 1 tbsp Dijon mustard
  • Fresh thyme a few sprigs
  • Fresh parsley chopped, to finish

Method
 

  1. Season and brown the chicken, skin-side down first. Set aside.
  2. Soften the onion and apples, then add garlic.
  3. Deglaze with cider, scraping up browned bits.
  4. Reduce the cider by half, about 8–10 minutes.
  5. Add stock and thyme, and return the chicken, skin-side up.
  6. Cover and simmer for 25–30 minutes until cooked through.
  7. Stir in cream and mustard, simmer uncovered to thicken.
  8. Remove thyme, scatter with parsley, and serve.

Notes

Reduce the cider properly before adding stock for a rich, concentrated sauce.
Use a dry cider rather than a sweet one for the best balance.
Keep the chicken skin above the liquid while simmering.
Add the cream towards the end to avoid it splitting.
Best eaten fresh; freezing can affect the texture of the cream sauce.