This is a perfect autumn dish as it is a light casserole. As I’m Devonian I love cider and it is great in one pot’s to create a light sauce, in the winter we tend to use red wine and beef for a more heartier option. I always think one pot dinner’s are really comforting and we really enjoy them in our house. They also keep the meat so moist and tender rather than drying it out which roasting can do and I love the aroma’s that come from the kitchen while it cook’s. This is an easy, cheap tasty supper.
Ingredients (serves 4 or 2 plus extra for freezing)
- 8 chicken thigh’s
- 20g plain flour
- 25g butter
- 1 tbsp olive oil
- 2 onions, peeled and roughly chopped
- 150g brown mushrooms
- 425ml cider
- 2 tsp sage, finely chopped
- 1 chicken stock cube
- 2 tbsp calvados
- 2 tsp green peppercorns in brine, drained
- 150ml single cream
- Pre heat oven to 160 degrees (fan)
- Dust the chicken in flour until well coated. Melt the butter and olive oil in a medium sized frying pan, add the chicken and brown on all sides. Once browned place in an oven proof casserole dish.
- Add the onions to the frying pan and cook for a few minutes until softened, stir in the mushrooms and cook for a further 3-4 minutes then add to the casserole dish.
- Heat the cider, stock cube, sage, peppercorns and calvados in a saucepan, bring to the boil and add to the casserole. Bake in the oven for 1 1/2 hours.
- Once cooked stir in the cream and return to the oven for 10 minutes.
- serve with your chosen sides.