© J Sainsbury plc 2020
Chicken in cider with crème fraîche and potatoes
A simple supper with chicken thigh fillets that's gluten-free and easy to throw together
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Ready in 1 hour 5 minutes
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Cooking time 1 hour
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Prep time 5 minutes
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Serves 4
Ingredients
- 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
Method
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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.
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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.
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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.
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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.
