Somerset Chicken
Indulge in the cozy, countryside flavors of Somerset Chicken, a hearty dish that blends tender seared chicken breasts with a creamy, cider-infused sauce. This recipe is a true celebration of rustic British cooking, featuring layers of flavor from sautéed onions, garlic, and sweet slices of apple. The magic happens as dry cider and grainy mustard combine with chicken stock, fresh thyme, and a splash of heavy cream to create a luscious, velvety sauce. Perfect for a comforting family dinner, this one-pan masterpiece comes together in under an hour and pairs beautifully with mashed potatoes, rice, or crusty bread. Elevate your dinner table with this savory, sweet, and subtly tangy dish that’s as impressive as it is easy to make.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 large apple, peeled, cored, and sliced
- 1 cup dry cider
- 0.5 cup chicken stock
- 1 tablespoon grainy mustard
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon flour
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the butter to the skillet and allow it to melt. Add the onion and sauté for 5-6 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced apple to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened.
Sprinkle the flour into the skillet and stir well to coat the vegetables evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the dry cider, stirring constantly to deglaze the skillet and incorporate the flour into the liquid.
Add the chicken stock, grainy mustard, heavy cream, and fresh thyme leaves. Mix well until the sauce is smooth and bubbling gently.
Return the seared chicken breasts to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with additional salt and black pepper if needed.
Serve the Somerset Chicken hot, garnished with chopped parsley if desired. Pair with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.3 g | ||
| Protein | 215.5 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 264 mg | 6% | |
*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.
