I’ve used Pork, Chicken and Turkey. The only difference to the method is the cooking time.
1) Cut for pork you need slices about 1″ thick or use thick chops.
2) dry the slices with a tissue etc.
3) put some flour on a plate and lightly cover the slices.
4) heat some oil in a pan we use a metal casserole dish
5) Fry the slices just to give colour. Set slices aside keeping the oil and juice in the pan.
6) Use the same pan and juiceÂ to construct the sauce as below. We omit the mushrooms.
7) Once the sauce is together, add the slices, put a lid / cover on and cook in an oven about 150C for about 1 1/2 hours.Â Check from time to time to ensure its not getting too dry, if so add cider. The sauce should be thick.
Goes well with spud, various rices – I’ve tried some of the brown grain rices.
2 onion to soft
1 tbl herbs – most work well, either sage, mixed, thyme etc
2tbl grain mustard
250 ml stock
250 ml creame fresh is nice.Â You can use either single or double cream.
You may need a little flour for thickening.
cook for 10 mins
Somerset chicken Orig – Biker’s Version
- 6 boneless chicken breasts, skin on
- salt and freshly ground black pepper
- 75g/2Â½oz butter, plus extra to serve
- 3 tbsp olive oil
- 2 onions, peeled, sliced
- 4 tbsp plain flour
- 2 tbsp wholegrain mustard
- 2 dessert apples, peeled, cores removed, sliced into batons
- 250ml/9fl oz chicken stock
- 300ml/10Â½fl oz cider
- 1 tbsp finely chopped fresh sage
- 250ml/9fl oz double cream
- serve with rice , baked potato , part boiled potato then finished in with the sauce.
- Preheat the oven to 200C/400F/Gas 6.
- Season the chicken breasts with salt and freshly ground black pepper.
- Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over.
- Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm.
- Preheat the grill to high.
- Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock.
- Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper.
- Pour the sauce over the chicken so that it is completely covered.
- Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.
- To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve.