This recipe is delicious! The creaminess of the sauce along with the sweet crispy topping of the apples is sure to be a crowd pleaser. Apples are pressed in the autumn in order to make cider, however the key to a good cider is waiting. You must wait until at least February to start drinking it, and the longer you wait, to say June or July, the better it will taste.
We’ve suggested using Dunkertons Black Fox Herefordshire cider in this recipe. A 7% ABV medium dry cider which has a light fizz to it. It has a mellow flavour that is followed by a slight bitter-sweet bite. We consider it one of the most honest/authentic ciders on the UK market.
The tenderness and flavour of the chicken is delightful. We hope you enjoy this recipe!
Written by Corin
Prep time: 15 minutes
Cooking Time: 60 minutes
- 8 chicken thighs, skin on and bone in, seasoned with salt and pepper
- 2 sweet eating apples, 1 peeled and cut in small chunks
- 3 medium leeks, washed, trimmed and cut into 1 inch chunks
- 3 cloves garlic, finely chopped
- 500 ml dry cider/Dunkertons Black Fox Cider
- 1 tablespoon of plain flour
- 40 g of butter + a little olive oil
- 1 teaspoon of sugar
- 5 sprigs of thyme
- salt and freshly ground pepper
- 150 ml of double cream
- In the sauté pan, melt half the butter plus a little olive oil and gently brown the chicken thighs a few pieces at a time. When brown, remove from the pan and set aside on a plate until all chicken thighs have been browned.
- Add the garlic and the leeks to the oil/butter remaining in the pan and cook very gently for 10 minutes, turning over from time to time until soft.
- Turn up the heat slightly and add half of the apples to the pan with the leeks, just to brown the pieces a little bit.
- Now add the flour to the pan, stir for a minute or so to absorb the juices. Gradually add the cider, stirring as you go, so that no lumps form.
- Return the chicken to the pan and add 4 sprigs of thyme. Reduce to a very low heat, put the lid on and leave to cook on top of the stove for about 35-40 minutes.
- Remove the chicken from the pan again and set aside on a plate. Then simmer the pan juices until reduced by a third. Add the cream and allow to gently heat through. Season to taste with salt and freshly ground pepper.
- While this is heating through, peel and cut the second apple into chunks and sauté with the remaining butter in the small frying pan. Add the sugar to caramelise the apple pieces and cook until tender.
- Return the chicken to the pan again and dot with the caramelised apple and the leaves from the remaining sprig of thyme.
- Serve alongside some crusty bread, rice or potatoes and a side of vegetables, oh and you can’t forget a glass of lovely dry cider to wash it down with!