Cider, mustard & herb chicken

A simple chicken dish with a creamy parsley and thyme sauce with notes of sweet apple. Serve with rice and broccoli

  • Prep:5 mins
    Cook:35 mins
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 298
  • fat 12g
  • saturates 5g
  • carbs 8g
  • sugars 6g
  • fibre 2g
  • protein 34g
  • salt 0.6g


  • 1 tbsp olive oil
  • 750g skinless and boneless chicken thighs, cut into large chunks
  • 2 onions, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 400ml medium dry cider
  • 175g half-fat crème fraîche
  • 2 tbsp wholegrain mustard
  • small pack parsley, chopped
  • few thyme sprigs, leaves picked, about ½ tbsp
  • cooked rice and Tenderstem broccoli, to serve


  1. 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 mins 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 min more. Pour in the cider and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 10 mins.

  2. After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs. Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.

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