Chicken In Cider Recipe
The chicken in cider is a pan fried and cooked chicken recipe made with dry cider and mushrooms. Flavored with bacon, garlic and onions, the chicken in cider is cooked is perfect for parties and family get togethers. Seasoned with salt and peppers, with the flavor of thyme, this is one of my all time favorite recipes to whip up for special occassions.
Ingredients
| A little oil and butter, for frying | ||
| Chicken pieces | 4 Small | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Streaky bacon slice | 4 , chopped | |
| Mushrooms | 4 Ounce, sliced | |
| Dried thyme | 1/4 Teaspoon | |
| Ground black pepper | 1 To taste | |
| black pepper | 1 | |
| 15 fl. oz. dry cider | ||
| Butter | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Salt | To Taste | |
Directions
Melt some oil and butter in a large frying pan and fry the chicken pieces until golden on all sides.
Using a perforated spoon, transfer the chicken pieces to an flame proof casserole.
In the same frying pan (adding a little more oil and butter if necessary) gently fry the onion, garlic and chopped bacon for about 10 minutes.
Again using a perforated spoon, arrange them over the chicken pieces in the casserole.
Toss the mushrooms in the frying pan over low heat for a minute or two, then add them to the casserole with the thyme, bay leaf and seasoning.
Pour the cider into the casserole, bring to simmering point on top of the stove, then cover with a lid and simmer very gently for about 45 minutes or until the chicken is tender.
When the chicken is cooked, transfer it to a warmed serving dish with the bacon and vegetables and keep warm.
Work the butter and flour to a smooth paste, then break it up into peanut sized pieces, add them to the cooking liquid and bring it slowly back to simmering point, by which time the butter and flour will have melted and thickened the sauce.
Taste to check the seasoning, then pour over the chicken.
Serve with rice.
Using a perforated spoon, transfer the chicken pieces to an flame proof casserole.
In the same frying pan (adding a little more oil and butter if necessary) gently fry the onion, garlic and chopped bacon for about 10 minutes.
Again using a perforated spoon, arrange them over the chicken pieces in the casserole.
Toss the mushrooms in the frying pan over low heat for a minute or two, then add them to the casserole with the thyme, bay leaf and seasoning.
Pour the cider into the casserole, bring to simmering point on top of the stove, then cover with a lid and simmer very gently for about 45 minutes or until the chicken is tender.
When the chicken is cooked, transfer it to a warmed serving dish with the bacon and vegetables and keep warm.
Work the butter and flour to a smooth paste, then break it up into peanut sized pieces, add them to the cooking liquid and bring it slowly back to simmering point, by which time the butter and flour will have melted and thickened the sauce.
Taste to check the seasoning, then pour over the chicken.
Serve with rice.
Chef
