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Cider-glazed chicken with apples and shallots

A delicious chicken casserole, bursting with autumn goodness.

Ingredients

  • 1 tbsp sunflower oil
  • 8 chicken thighs, skin removed (if desired)
  • 300g shallots, peeled
  • 25g butter
  • 2 red-skinned apples, peeled, cored and cut into 8 wedges
  • 1 tbsp clear honey
  • 400ml cider
  • 1 chicken stock cube, crumbled
  • 1 tsp dried tarragon
  • salt and freshly ground black pepper.

Method

  1. Heat the oil in a large, flame-proof casserole dish and fry the chicken thighs for 5 to 6 minutes over a high heat, turning, until they are evenly browned on all sides. Remove from the pan and set aside.
  2. Add the shallots to the same pan and cook for 2 to 3 minutes, until they begin to take on a colour. Add the butter. When it’s melted, add the apple quarters and cook for about 5 minutes, turning halfway through.
  3. Return the chicken thighs to the pan together with the honey, cider, crumbled stock cube and tarragon. Stir well to coat the chicken all over, then cook, uncovered, for about 25 minutes, until the chicken is completely cooked through and the juices have reduced to a syrupy sauce. Season to taste and serve immediately, accompanied by mashed potatoes and green beans.

Goes well with...

Rocco Bay Soft Smooth Red

Rocco Bay Soft Smooth Red

"Dark plum, spice, black & red berry nose, with a soft & ripe, sweet fruit palate"

Perfect with..."Will partner a wide variety of savoury dishes"

Grape:
Not Available
Country:
South Africa
Price:
£7 - £10
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4 Serves 4 people
15 Preparation time of 15 mins
40 Cooktime for 40 mins

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