by Bex
This recipe was so easy and delicious, it's definitely going to be one we make again and again. The leftovers are also perfect for making a pie and fed us for the next 2 days as well! We made a couple of adjustments which I have included below...
Serves 5 (298cals per serving, 12g fat, 5g sat fat)
Ingredients:
1tbsp olive oil
750g skinless, boneless chicken thighs cut into large chunks (we couldn't get thighs that evening so made it with breast, we definitely think thighs would make it even better as the breast made it a little dry)
2 onions, thickly sliced
2 garlic cloves, thinly sliced
400ml medium dry cider
175g half-fat creme fraiche
2 tbsp wholegrain mustard
small pack parsley, chopped - (this seemed a bit vague - we used appx 2 tbsp)
few thympe sprigs, leaves picked (about 1/2 tbsp)
cooked rice & green veg to serve - we had steamed savoy cabbage
Method:
Heat the oil in a large frying pan with a lid and cook the chicken until browned (appx 6-8 mins). Remove chicken from the pan and set aside and add the onions to same oil and cook for 3 mins. Stir in the garlic and cook for 1 minute 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.
After 10 mins, remove the lid and stir in the creme fraiche, mustard and herbs. Bubble for another 5 mins, then season.
Serve with rice & green veg. And maybe some more cider to drink ;)
To turn the leftovers into a pie we needed to pad it out a little more so we added a few mushrooms and new potatoes, both quartered and the potatoes steamed before adding to a pan with the chicken mixture. We added a couple more tablespoons of low fat creme fraiche and heated it through before placing into an oven-proof dish and adding a puff pastry lid with a couple of slits for steam to escape.
We baked it in the oven at 180oC for around 30 minutes until the top was golden.
The chicken breast was much more tender after cooking again with more moisture in the pie and we preferred it this way although think if we made it with chicken thigh meat instead it would have been more juicy either way.
This recipe was so easy and delicious, it's definitely going to be one we make again and again. The leftovers are also perfect for making a pie and fed us for the next 2 days as well! We made a couple of adjustments which I have included below...
Serves 5 (298cals per serving, 12g fat, 5g sat fat)
Ingredients:
1tbsp olive oil
750g skinless, boneless chicken thighs cut into large chunks (we couldn't get thighs that evening so made it with breast, we definitely think thighs would make it even better as the breast made it a little dry)
2 onions, thickly sliced
2 garlic cloves, thinly sliced
400ml medium dry cider
175g half-fat creme fraiche
2 tbsp wholegrain mustard
small pack parsley, chopped - (this seemed a bit vague - we used appx 2 tbsp)
few thympe sprigs, leaves picked (about 1/2 tbsp)
cooked rice & green veg to serve - we had steamed savoy cabbage
Method:
Heat the oil in a large frying pan with a lid and cook the chicken until browned (appx 6-8 mins). Remove chicken from the pan and set aside and add the onions to same oil and cook for 3 mins. Stir in the garlic and cook for 1 minute 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.
After 10 mins, remove the lid and stir in the creme fraiche, mustard and herbs. Bubble for another 5 mins, then season.
Serve with rice & green veg. And maybe some more cider to drink ;)
To turn the leftovers into a pie we needed to pad it out a little more so we added a few mushrooms and new potatoes, both quartered and the potatoes steamed before adding to a pan with the chicken mixture. We added a couple more tablespoons of low fat creme fraiche and heated it through before placing into an oven-proof dish and adding a puff pastry lid with a couple of slits for steam to escape.
We baked it in the oven at 180oC for around 30 minutes until the top was golden.
The chicken breast was much more tender after cooking again with more moisture in the pie and we preferred it this way although think if we made it with chicken thigh meat instead it would have been more juicy either way.
2 comments:
My mouth is watering reading this - will have to try! x
This looks fab! I'm a huge pie fan so definitely going to give it a go! I wonder if it'd work with pork... Lovely post x
Post a Comment