Chicken in cider cream

Chicken in cider cream. Photograph: Harry Weir
Serves: 2
Course: Main Course
Cooking Time: 1 hr 20 mins


  • Small glug of sunflower oilKnob of butter1 small free-range chicken (1,200g), jointed into 8 pieces (you can ask your butcher to do it)Sprig of fresh thyme6 large shallots, peeled3 cloves of garlic, unpeeled and slightly crushedSalt Black pepper100ml cider or white wine150ml chicken stock150ml cream1tbs Dijon mustard4 slices of streaky bacon, cooked till crisp1 packet (200g) trimmed fine French beans

1 Set the oven to 185 degrees.

2 Pour the oil into a heavy-bottomed oven-proof casserole dish, then add the butter over a medium-high heat. When it is foaming, add the chicken and start to get colour on it, you may have to do this in batches so you don’t crowd the pan.

3 When the chicken is coloured, carefully pour out any excess oil then add the thyme, shallots and garlic. Season and continue to brown for a minute or two more to glaze the shallots.

4 Cover and put in the oven for 20 minutes. Remove it, then add the cider, stock and the cream.

5 Place back in the oven uncovered for a further 20 minutes, until the chicken is fully cooked. Take the chicken pieces out of the pan and keep them warm.

6 Whisk the mustard into the sauce and check it for seasoning.

7 Put the packet of French beans unopened into the microwave and cook on a high heat for 2½ minutes.

8 Divide the chicken on to warm plates, pour the sauce over it and add the French beans and crispy bacon.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford