Chicken in Cider

A simple but tasty casserole using chicken joints or whole chicken. The addition of apples and cider really lift the meat

Serves: 4- 6

Preparation: 20 minutes, cooking time 2 hours


  • 1.7kg Chicken or 4-6 joints
  • 1 Medium sized Onion, chopped
  • 2 Large Cooking Apples, cut into rings
  • 75g Butter
  • 75g Flour
  • 450ml Dry Cider
  • 150ml Chicken Stock
  • Seasoning


  1. Joint chicken into 4- 6 pieces
  2. Put flour in a bag and shake the chicken
  3. Melt butter in a frying pan and add the chicken, frying both sides until golden
  4. Place in a casserole dish and add the apple rings and onion
  5. Make a roux with the remaining flour in the pan juices , cook 3 mins; then gradually add the stock and cider.
  6. Stir until thickened and boiling, season then add to the casserole
  7. Cover and cook 190C Gas mark 5 for about 1 and a half hours until the chicken is thoroughly cooked
  8. Serve with small roast potatoes and braised celery hearts

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