Somerset Chicken Recipe
Somerset Chicken
Submitted By: Robert C.
Adapted From: BBC FOOD
Ingredients:
6 Boneless Chicken Breasts (Skin on)
2 Medium Yellow Onions - sliced
2 Dessert Apples - peeled, cored, and cut into thin wedges
¼ lb White Button Mushrooms - sliced
3 Cups Shredded Cheddar Cheese
1 ½ Cups 'Scrumpy' Hard Cider
1 Cup Chicken Stock
1 Cup Heavy Cream
5 Tbs Butter
4 Tbs All Purpose Flour
3 Tbs Extra Virgin Olive Oil
2 Tbs Whole Grain Mustard
1 Tbs Fresh Sage - fine chopped
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Preheat oven to 400ºF
- Season chicken breasts with kosher salt and fresh ground black pepper to taste
- Heat a large frying pan over medium-high heat until smoking - Add half of the butter and olive oil - Place chicken breasts, skin side down in pan and fry until golden brown all over (apx 1-2 minutes per side) - Transfer chicken breasts to a high sided roasting pan and bake for 25 minutes or until cooked through (juices should run clear when thickest part of breast is pierced with a skewer) - Remove from oven and keep warm - Switch oven to high broil
- Return frying pan to medium-high heat and add remaining butter and oil
- Add onion to pan and fry for 4-5 minutes or until soft but not colored - Add flour and mustard and continue to cook for 1-2 minutes
- Add apples and mushrooms and continue to cook for an additional minute - Add chicken stock and bring to a boil - Add apple cider and return to a boil - Allow to boil for 2 minutes
- Reduce heat to medium-low - Add sage and cream and return to a simmer - Allow to simmer for 5-6 minutes - Adjust seasoning with kosher salt and fresh ground pepper to taste
- Pour sauce over the chicken breasts so that they are completely covered - Sprinkle the cheese over the top - Place under broiler and allow to cook for 4-5 minutes or until the cheese is melted, golden brown, and 'bubbly'
- Serve hot alongside baked potato with butter
