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One pot chicken with apples & creamy cider sauce

This easy one pot chicken dish is great comfort food. Browned chicken thighs are cooked in a buttery, cider cream sauce, made slightly tart with apples and smoky with bacon.

Course Main Course
Cuisine British
Keyword chicken, one pot chicken
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 2
Author Moorlands Eater

Ingredients

  • 500 grams free range chicken thighs, bone-in & skin on excess skin trimmed
  • 1 tbs plain flour seasoned with salt, pepper & a few thyme leaves
  • 1 tbsp olive oil
  • 75-100 grams good quality smoked streaky bacon derinded, cut into strips
  • 200-300 grams firm eating apples half peeled and diced small, half unpeeled, quartered and sliced
  • 2 cloves garlic sliced thinly
  • 500 ml cider
  • 250-350 grams waxy potatoes e.g. Charlotte, Desiree, Anya
  • 4 sprigs fresh thyme
  • 150 ml double cream
  • 20 grams butter

Instructions

  1. Lightly coat the chicken in seasoned flour, shake off any excess and set aside.

  2. Heat the oil in a large frying pan and cook the bacon until crisp. Remove with a slotted spoon and set aside.

  3. Thoroughly brown the chicken in the frying pan (10-12 min), remove and set aside.

  4. Remove all but 1 tb of oil from the frying pan, or add more if less than 1 tb left. Lightly brown the diced apple and garlic slices, taking care not to let the garlic burn.

  5. Pour in the cider and stir to incorporate any residue from the bottom of the pan.

  6. Add the potatoes, browned chicken, bacon and thyme sprigs. Season with salt and pepper. Put a lid on the pan and bring to a boil.

  7. Simmer until the potatoes and chicken are cooked (20-25 min).

  8. Add cream, butter and sliced apples and continue to cook for 10 min with the lid off. Check seasoning before serving.

    Tip: to re-crisp the chicken skin, put the dish under a hot grill for a few minutes.