Hairy Bikers Chicken Cider Casserole Recipe
If you need a cozy meal this Hairy Bikers Chicken Cider Casserole recipe is perfect for you. It combines juicy chicken with a sweet and tangy cider sauce. Learning how to make Hairy Bikers Chicken Cider Casserole is very simple for any home cook.
Ingredients
- 8 chicken thighs skin on and bone-in
- 1 tablespoon sunflower oil
- 150 g smoked bacon lardons
- 2 large onions sliced into thick wedges
- 3 large carrots peeled and chopped into chunks
- 2 leeks trimmed and sliced into thick rounds
- 2 garlic cloves finely chopped
- 500 ml dry apple cider
- 300 ml chicken stock
- 2 tablespoons plain flour
- 1 tablespoon Dijon mustard
- 2 crisp apples cored and sliced into wedges
- 1 tablespoon fresh sage finely chopped
- 100 ml double cream optional for extra richness
- Salt and black pepper to taste
Instructions
Brown the Chicken Thighs
- Season the chicken thighs well with salt and pepper. Heat the oil in a large frying pan over medium-high heat. Fry the chicken skin-side down until it is golden and very crispy. Remove the chicken and place it into your casserole dish.
Cook the Bacon and Onions
- Add the bacon lardons to the same frying pan and cook until crispy. Stir in the onions and cook until they start to soften and turn brown. This step adds a wonderful smoky depth to the whole casserole.
Sauté the Carrots and Leeks
- Add the chopped carrots and sliced leeks to the pan with the onions. Cook for about five minutes while stirring occasionally. The vegetables should start to look vibrant and slightly tender. Add the garlic for the last minute.
Add Flour and Cider
- Sprinkle the flour over the vegetables and stir well for two minutes. Slowly pour in the dry apple cider while scraping the bottom of the pan. This releases all the tasty bits and creates a thick, flavorful base.
Combine With Stock and Mustard
- Stir in the chicken stock and the tablespoon of Dijon mustard. Bring the mixture to a gentle boil for a few minutes. Make sure the sauce is smooth and starting to thicken slightly. Season with extra pepper if you like.
Simmer in the Casserole Dish
- Pour the vegetable and cider mixture over the chicken in the casserole dish. Add the chopped sage and give it a gentle stir. Cover with a lid and cook in the oven at 180°C for 45 minutes.
Add the Fresh Apples
- Remove the dish from the oven and carefully stir in the apple wedges. Put the lid back on and cook for another 15 minutes. The apples should become soft but still hold their shape beautifully in the sauce.
Add Cream and Serve
- Stir in the double cream if you want a more luxurious finish. Taste the sauce and add more salt or pepper if needed. Serve the casserole hot and enjoy the perfect balance of sweet and savory flavors.
Notes
- Use Dry Cider: Avoid sweet fruit ciders as they make the sauce too sugary for dinner.
- Keep the Skin: Bowning the skin first adds a lot of flavor to the sauce later.
- Vegetable Swap: You can use parsnips or celery instead of leeks if you prefer.
- No Alcohol: Use extra chicken stock and a splash of apple juice for a kid-friendly version.
- Thicker Sauce: Mix a little cornstarch with water and stir it in at the very end.
- Pork Version: This same recipe works perfectly with thick-cut pork chops or pork shoulder.