• 600g baby potatoes, halved
  • 3 tbsp olive oil
  • 2 tsp fresh thyme, roughly chopped
  • 4 garlic cloves
  • 2 shallots, finely chopped
  • 615g chicken thigh fillets and drumsticks, skin-on
  • 400ml dry cider
  • 100ml chicken stock, made with ½ a chicken stock cube
  • 300g green beans
  • 4 tbsp half-fat crème fraîche
  • 1 tbsp wholegrain mustard
  • 1 tbsp fresh parsley, to garnish


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Bring a pan of water to the boil and cook the potatoes for 10 minutes until tender. Drain thoroughly, then toss with 2 tbsp olive oil, the thyme and 3 garlic cloves, which should be lightly bashed beforehand. Season, then put in a roasting tin and cook in the oven for 30-35 minutes, shaking the tray occasionally.

  2. 2

    Meanwhile, heat the remaining oil in a large, lidded saucepan or casserole dish. Add the shallots and cook for 2-3 minutes until beginning to soften. Crush the remaining garlic clove, then add to the pan and cook for another minute. Add the chicken and cook for 4-5 minutes, turning occasionally until brown all over.

  3. 3

    Pour in the cider and bubble for a minute, before adding the stock. Cover with the lid and simmer for 30 minutes. Remove the lid and cook for another 12-15 minutes until the sauce has reduced slightly, and the chicken is tender and cooked through. Add the green beans to a pan of boiling water for the final 3-4 minutes. Drain thoroughly. 

  4. 4

    Stir the crème fraîche and mustard through the chicken and finish with a scattering of parsley. Serve with the green beans and potatoes on the side.

Nutritional Details

Each serving provides
  • Energy 2052kj 490kcal 25%
  • Fat 26.1g 37%
  • Saturates 7.3g 37%
  • Sugars 6.9g 8%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

30.1g carbohydrate 5.3g fibre 24.3g protein

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