Chicken with Cider and Thyme
- 6 chicken fillets
- 200g bacon lardons
- 2 onions finely chopped
- 2 sticks celery, finely chopped
- 2 cloves garlic I tbsp plain flour
- 500ml cider
- 2 sprigs thyme
- 1 bay leaf
- 150 creme fraiche
- 150ml chicken stock
Heat the oven at 180oc/gas4, heat 2 tbsp of oil in a large casserole with a lid, season the chicken fillets and fry in batches on all sides until golden and crisp, then remove. Add the bacon lardons and fry until of the fat has been released, then add the onions and celery.
Cook until soft, then add the garlic and fry for another minute before mixing in the flour, add the cider and let it bubble for a minute before adding the stock, thyme and bay leaf, bring back to a simmer, season well, and add the chicken. Cover with a lid, transfer to the oven for 40 minutes, then remove the chicken and keep warm.
Stir in the crème fraiche into the sauce and return to the hob to bubble and thicken, then add back the chicken.
Serve with Mash or pasta, green vegetables or salad
Enjoy the Red Pepper experience
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