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Cider and Mustard Chicken


Cider and Mustard Chicken

Prep Time ~10 mins Cooking Time ~35 mins
Approx Cost ~£7 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ 2 or 3 tablespoons of creme fraiche added to the sauce in the final few minutes of cooking will give a creamier sauce.


2 tablespoons vegetable oil

2 onions, sliced

8 boneless skinned chicken thighs

2 garlic cloves, finely chopped

1 tablespoon plain flour

300ml / ½ pint sweet cider

1 tablespoon wholegrain mustard


  • Heat the oil in a large pan, then fry the onions for 8 - 10 minutes, stirring often until browned.
  • Push them to one side of the pan, add the chicken thighs to the pan, add an extra splash of oil if necessary.
  • Sprinkle with the garlic and cook over a high heat for about 10 minutes, turning the chicken thighs until browned all over.
  • Sprinkle the flour over the chicken and cook for 1 minute, stirring.
  • Stir in the cider and bubble over a medium to high heat for 2 minutes, stirring occasionally to thicken and reduce the sauce slightly.
  • Stir in the mustard, then simmer covered, for 10 minutes.