Ingredients

Olive oil

2 tbs Butter

1kg Chicken thigh fillets

2 Granny Smith apples, peeled, cored and sliced

1 Red onion, finely chopped

Ground nutmeg

Salt

Pepper

125ml Small Acres Cyder Somerset Still dry cider

125ml Chicken stock

80ml Apple cider vinegar

¼ tsp dried Thyme

1 tbs Plain flour

125g Sour cream

 

 

1. Preheat oven to 180C.
2. Heat oil and ½ the butter in a heavy based frying pan.
3. Brown the chicken on both sides and transfer to a large casserole dish.
4. Season with salt, pepper and nutmeg.
5. Cook onion in the pan until soft and toss over the chicken.
6. Cook the apple in the pan until lightly golden on both sides and then arrange over the chicken in the casserole dish.
7. Place the extra butter and the flour in the pan and lightly cook.
8. Add the Somerset Still cider, stock, vinegar and Thyme and bring to the boil, then gently simmer for 3 to 4 minutes.
9. Add the sour cream to the sauce and stir through. 
10. Pour the sauce over the chicken, cover and bake for 45 to 50 minutes.

1. Serve with green beans, baby carrots and creamed potatoes.

 

Serves 4

Cider to match: Small Acres Cyder 2010 Somerset Still dry cider

Cider Tasting Notes

2010 Somerset Still dry cider
Earthy green apple flavours, with a crisp dry finish.
Alcohol: 7.0%
Region: Orange, NSW

 

Recipe: James Kendall (Cider producer)
web: Small Acres Cyder

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe © James Kendell 2011

Wine Diva Recipe of the Month November 2011