Somerset Chicken

• total tid: 55 minutes

Ingredienser

4 chicken breasts or skin on thighs

100g smoked bacon lardons

30g butter

1 white onion, sliced

2 celery sticks, chopped

6 garlic cloves, chopped

2 tart apples, sliced

2 tbsp plain flour

1 tsp fennel seeds

250ml dry cider @thatcherscider

200ml chicken stock @knorruki

150ml double cream

1 heaped tbsp English whole grainmustard

1 large Rosemary Stalk

Small handful each: parsley, tarragon, chives, chopped

For the Mash

1kg floury potatoes @ocadouk

75g butter @kerrygold.uk

100ml sour cream

100g grated extra mature cheddar

Salt & pepper

Vejledning

Heat the butter in a heavy pot. Season the chicken then brown on both sides until golden. Add the bacon and fry until crisp. Remove the chicken and bacon, set aside.

Add the veggies and apples into the same pan. I added a few sages leaves from the garden, but it's optional. Cook gently until soft and caramelised. Stir in the flour and fennel seeds.

Pour in cider and stock, scraping the base of the pan. Return Chicken and bacon and rosemary sprig and cover, and simmer gently for 30 minutes until the chops are tender. Bake in the oven alternatively for 20 minutes at 180°C Fan.

Stir in the cream and mustard, simmer uncovered for 5 minutes until the sauce is silky. Season, then finish with parsley, tarragon, and chives.

Boil the potatoes until tender. Drain, mash with butter, cheddar and sour cream, season until rich and fluffy. Season.

Serve the chicken with their sauce with the mash and green veggies.