Chicken Cider and Grain Mustard Casserole

Chicken Cider and Grain Mustard Casserole
  • Serves4
  • Preparation Time
  • Cooking Time

The perfect Autumn warmer, slow cooked chicken thighs in cider with grain mustard especially good with Garlic flatbreads or creamy mashed potato.


  • 600g Skinless boneless chicken thighs, halved
  • 150g Cubed Pancetta
  • 1 Onion diced
  • 2 Carrots diced
  • 2 Celery sticks finely diced
  • 500ml Medium cider
  • 500ml Chicken stock
  • 2 tbsp Creme Fraiche
  • 1 Lrg TSP of Grain Mustard
  • Good handful of fresh thyme
  • 3 tbsp seasoned flour


  1. Set an Oven to 120c
  2. In a large casserole, fry the pancetta in a little oil until brown, then remove and set aside
  3. Coat the chicken in the seasoned flour, shaking off any excess and fry until golden, then set aside with the pancetta. This will need to be down in batches so as not to crowd the pan. Do not throw away the remaining flour
  4. Add the carrots and fry for 5 minutes until beginning to colour, then add the onion and celery and fry for 5 minutes more. Add roughly 1 tbsp. of the reserved flour and stir for one minute before slowly adding the cider stirring to incorporate the flour.
  5. Allow to reduce and bubble for about 1 minute to burn off the alcohol the add the stock and thyme. Bring to the boil and transfer to the oven and cook for a minimum of 2 hours. The longer the better.
  6. Remove from the oven and check for your desired consistency, if needed remove the meat from the pan and reduce over a high heat, return the meat, add the crème fraiche and mustard and stir and heat through
  7. Beautiful with some creamy mashed potato or garlic and herb flat breads
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Article by: Spillers of Chard
Published: 13 October 2015

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