Chicken and Cider Casserole

Cider and Chicken casserole in cast iron cooking dish, mustard, tarragon, mash surrounding

Chicken and Cider Casserole is a classic family meal, with a refreshing fruity twist. Filled with rich flavours, this is the perfect creamy casserole for a cold evening, or after a busy day when you need a little comfort food.

Course Dinner

Cuisine British

Keyword chicken recipes, comfort food

Prep Time 30

Cook Time 2

Total Time 2 30

Servings 4

Calories 796kcal

Author Donna

Ingredients

2 tablespoons Butter
4 Large Chicken Breasts Seasoned with salt and pepper
300 g Smoked Streaky Bacon Chopped
1 Red Onion Diced
2 Large Leeks Chopped into thin slices
2 Large Carrots Peeled and roughly chopped
500 ml Dry Cider
500 ml Chicken stock
3 tablespoons Creme Fraiche
2 tablespoons Tarragon
2 tablespoons Wholegrain Mustard
2 tablespoons Cornflour
2 tablespoons Water

Instructions

Preheat the oven to 170 degrees (fan-assisted) and melt the butter on the hob (medium heat) in a large, lidded ovenproof dish.
Add the seasoned chicken breasts and fry 3-4 minutes of each side until browned.
Remove the chicken from the dish and leave to one side on a large plate.
Add the onions to the ovenproof dish and fry in the butter for 3 minutes until they are starting to soften.
Add the bacon and fry for a further 5 minutes until browned, stirring frequently.
Tip in the carrots, leeks, cider, and stock, stir and bring to a simmer on the hob.
Nestle the chicken breasts on top.
Cover and bake in the oven for 1 hour and 30 minutes.
In a jug or small bowl mix the creme fraiche, cornflour, water, tarragon, and mustard.
Remove the casserole from the oven, uncover and stir.
Pour in the creme fraiche mixture and stir through.
Return to the oven, uncovered for a further 30 minutes.