Serves 4
500ml cider
8 chicken thighs
2tsp ground allspice
salt and pepper
40g butter
2 apples, cored and cut into wedges
250g mushrooms, washed and sliced
15g fresh tarragon, finely shredded
4 tbsp double cream
Boil the cider, simmer and reduce by 1/2.
Rub the chicken thighs on both sides with the allspice and a little salt.
Melt 1/2 the butter. Add the apple wedges and mushrooms and fry them until golden. Drain with a slotted spoon and place on a plate. Set aside and keep warm.
Melt the remaining butter and fry the chicken pieces, until lightly browned. Pour in the reduced cider and bring to the boil.
Reduce the heat and cook gently covered for 20-25 minutes, or until the chicken is thoroughly cooked.
Return the apples and mushrooms to the pan with the tarragon and cream. Season to taste and heat gently for 5 mins, before serving with piping hot mashed potato.
500ml cider
8 chicken thighs
2tsp ground allspice
salt and pepper
40g butter
2 apples, cored and cut into wedges
250g mushrooms, washed and sliced
15g fresh tarragon, finely shredded
4 tbsp double cream
Boil the cider, simmer and reduce by 1/2.
Rub the chicken thighs on both sides with the allspice and a little salt.
Melt 1/2 the butter. Add the apple wedges and mushrooms and fry them until golden. Drain with a slotted spoon and place on a plate. Set aside and keep warm.
Melt the remaining butter and fry the chicken pieces, until lightly browned. Pour in the reduced cider and bring to the boil.
Reduce the heat and cook gently covered for 20-25 minutes, or until the chicken is thoroughly cooked.
Return the apples and mushrooms to the pan with the tarragon and cream. Season to taste and heat gently for 5 mins, before serving with piping hot mashed potato.
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