18th Century Drunken English Somerset Cider Chicken with Honey
Indulge in the rustic charm of 18th Century Drunken English Somerset Cider Chicken with Honey, a timeless dish that combines the warm flavors of traditional cider cooking with a touch of sweetness. This recipe transforms tender chicken pieces into a show-stopping centerpiece, simmered to perfection in a rich sauce of dry Somerset cider, runny honey, and fragrant herbs like thyme and rosemary. Enhanced with caramelized onions, garlic, and a hint of mustard, the delicate balance of sweet and savory is utterly irresistible. Optional cream adds a silky, decadent finish, while a squeeze of lemon juice brightens every bite. Serve this hearty, historical dish with crusty bread or creamy mashed potatoes to soak up the cider-infused sauce. Perfect for a cozy dinner party or a comforting family meal, this recipe is a delightful exploration of English culinary heritage.
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Recipe Information
Ingredients
- 1 whole whole chicken, cut into 8 pieces
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large sweet onion, thinly sliced
- 4 cloves garlic cloves, minced
- 2 cups dry Somerset cider
- 1 cup chicken stock
- 3 tablespoons runny honey
- 3 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 2 leaves bay leaves
- 1 tablespoon wholegrain mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly cracked
- 4 tablespoons heavy cream (optional)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Season the chicken pieces with salt and pepper, then sear them in batches until golden brown on all sides. Remove the chicken and set aside.
In the same pan, lower the heat to medium and add the remaining 1 tablespoon of butter. Sauté the sweet onion until softened and lightly caramelized, about 5-7 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pan with the Somerset cider, scraping up any browned bits from the bottom of the pan for added flavor.
Pour in the chicken stock and stir in the honey, wholegrain mustard, lemon juice, thyme sprigs, rosemary sprigs, and bay leaves. Bring the mixture to a gentle boil.
Return the seared chicken pieces to the pan, ensuring they are submerged in the cider mixture. Reduce the heat to a simmer, cover the pan, and let it cook for 70 minutes, turning the chicken halfway through.
Remove the lid for the final 10 minutes of cooking to allow the sauce to reduce and thicken slightly.
For a luxurious finish, stir in the optional heavy cream and adjust seasoning with additional salt and pepper to taste.
Remove the thyme sprigs, rosemary sprigs, and bay leaves from the pan before serving.
Garnish with freshly chopped parsley and serve hot with crusty bread or mashed potatoes to soak up the delicious sauce.
Nutrition Facts
Calories |
6185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.0 g | 465% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1942 mg | 647% | |
| Sodium | 334179 mg | 14530% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 77.4 g | ||
| Protein | 558.4 g | 1117% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 406 mg | 31% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5141 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
