Cider mustard chicken

By foodiva

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken thighs
• 1 yellow onion
• 1 clove garlic
• 1 cup apple cider
• 1/2 cup creme fraiche
• 2 tablespoons wholegrain mustard
• 1/4 cup parsley

Details

Servings 2
Cooking time 30mins
Adapted from aforkandapencil.com

Preparation

Step 1

Serves 2

Classics remixed

I’ve specified creme fraiche and have found a little tub of it at the supermarket which is perfect here, though I know it’s not always the easiest ingredient to find. To keep the tang factor of creme fraiche, which is much of its point playing with the cider and mustard in this dish, sour cream would be the most obvious substitute, though you’ll need to add it right at the end and off the heat, otherwise it will split. Alternatively, use some regular cream.

Serves 2.

Warm the oil over medium-high heat in a frying pan or other broad, shallow pan (one for which there’s a lid). Slice the chicken into chunks (about 6 from each fillet) and brown them for 3 minutes a side. Transfer to a plate.

Turn the heat down to medium and cook the onion until soft and translucent. Grate in the clove of garlic and cook for a further minute, just until its fragrance rises.

Pour in the cider and return the chicken to pan. Let it come up to a lively bubble before reducing the heat to a gentle simmer. Cover and leave it, unattended, to cook for 10 minutes.

Stir in the creme fraiche, mustard and parsley. Cook for a further 5 minutes, uncovered, letting the sauce thicken slightly. Taste, seasoning with salt and pepper, and serve.

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