![somerset chicken](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2021/12/somerset-chicken.jpg?resize=100%2C100&ssl=1)
Somerset chicken from the Hairy Bikers is fruity and creamy with apples, mushrooms and a lovely mustard and cider stock.
Somerset in England’s southwest is the home of traditional English cider and the orchards which grow the apples it is made from.
![cider apple orchard](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2021/12/fallingapplesbill-bradshaw.jpg?resize=567%2C378&ssl=1)
My preference for nearly all recipes which use apple with meat like pork or chicken is the Pink Lady variety. Combine the apples with some mini portobello mushrooms for a taste of the west country.
Try the the stuffing crust pork chops with apples if you like the Somerset chicken.
![somerset chicken](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2021/12/somerset-chicken.jpg?fit=356%2C200&ssl=1)
Somerset Chicken
Ingredients
- 6 boneless chicken breasts skin on
- salt and freshly ground black pepper
- 75 g butter plus extra to serve
- 3 tbsp olive oil
- 2 onions peeled, sliced
- 4 tbsp plain flour
- 2 tbsp wholegrain mustard
- 2 dessert apple peeled, cores removed, sliced into batons
- 110 g button mushrooms sliced
- 250 ml chicken stock
- 300 ml cider
- 1 tbsp fresh sage finely chopped
- 250 ml double cream
- 300 g cheddar cheese grated
To Serve:
- 6 baked potato
- butter
Instructions
- Preheat the oven to 200°C/Fan 180°C/400F/Gas 6.
- Season the chicken breasts with salt and freshly ground black pepper.
- Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over.
- Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm.
- Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock.
- Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper.
- Pour the sauce over the chicken so that it is completely covered.
- Preheat the grill to high.
- Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.
- To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve.
Nutrition
You may also like one of my other recipes …
![spanish chicken tray bake](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2020/03/spanish-chicken-tray-bake-1-744x1028-1.jpg?fit=744%2C1028&ssl=1)
![chicken chow mein](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2021/02/chicken_chow_mein.jpeg?fit=750%2C422&ssl=1)
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- bbc.co.uk
- The Hairy Bikers