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.
Ingredients
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
Method
- 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.