Braised Chicken

Braised Chicken


3 people made this

The chicken is fried in butter before being finished in a cider and parsley sauce in the oven. Serve hot with roast potatoes and vegetables.


Serves: 4 

  • 75g butter
  • 340g chicken, either left whole or cubed
  • 1 large onion, diced
  • 60g plain flour
  • 420ml chicken stock
  • 280ml dry cider
  • 1 pinch salt and pepper ,to taste
  • 150g mushrooms, sliced
  • 3 tablespoons parsley, diced
  • 140ml cream

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Melt 1/3 of the butter and gently fry the chicken and onion for 3-4 minutes. Remove from the frypan and place in a casserole dish.
  2. Melt the remaining butter and stir in the flour gradually then add stock and cider stirring continuously to make a smooth sauce. Season well.
  3. Add the mushrooms and 2 tablespoons of the parsley.
  4. Pour the sauce over the chicken and onion. Cover and cook in an oven preheated to 180 degrees C for 30-40 minutes.
  5. Just before serving stir in the cream and garnish with the rest of the parsley.

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