(Serves 4)



1 tbsp olive oil
750g skinless and boneless chicken thighs, cut into large chunks
2 onions, thickly sliced
2 cloves of garlic, thinly sliced
400ml medium-dry cider
175g half-fat crème fraiche
2 tbs wholegrain mustard
a small pack of parsley, chopped
a few thyme sprigs (leaves only)



Cook the chicken. Heat the oil in a large, lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 minutes on each side until browned. Remove with a slotted spoon, then add the onions to the pan. Cook for 3 mins, then stir in the garlic and cook for 1 minute more. Pour in the cider and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 15-20 mins. Remove the lid and stir in the crème fraiche, mustard and herbs. Bubble for another 5 mins, or until cooked through and piping hot, then season and serve. *BBC Easy Cook*


Nutritional Information:

Per serving: calories 298; protein 34g; carbs 8g; fat 12g; sat fat 5g; fibre 2g; sugar 6g; salt 0.6g

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