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Glastonbury and cheddar cheese. What’s the connection? Yes! Both hail from sunny Somerset. And it’s home to the mouth-wateringly delicious Somerset chicken in apple cider quintessential farmhouse recipe. It’s a dish that perfectly showcases the region’s bounty, succulent chicken and sweet apples in a fiery cider, rich cream and tangy cheddar cheese sauce.
Chicken and apple are a unique duo. They do like to do things differently in the southwest of England! For a more familiar pairing try this mushroom-free pork and apple casserole. It’s a one-pot dish of pork chops, caramelised apple slices, apple cider and a dash of brandy.
Even though we live in the UK, the West Country feels very far away. It’s an almost mythical realm where druids congregate around stone circles, mermaids lure fishermen with their song, some folk even speak an ancient Celtic language. And, of course, there’s a bloody massive music festival.
In culinary terms, Somerset is a rock star in its own right. It is actually the birthplace of world famous cheddar cheese! And it’s a leading cider producer thanks to its ideal climate for apple-growing.
However, this tiny gastronomic centre is a good three hours from my side of London and if I can’t make it to Somerset, a taste of Somerset can come to me.
Why chicken casserole with apple cider makes the mouth water
Somerset chicken is unique in its flavour combinations. It has a lot going on; chicken, apples, garlic, mushrooms, mustard, cider, cream and cheese!! But let me tell you why it works so well.
It’s a classic case of sweet and sour that our tastebuds find irresistible.
Sweet and succulent chicken breast and soft, butter-sautéed apples contrast with piquant garlicky mushrooms, while the sauce is a splash of nose-tingling cider and wholegrain mustard made slick and cool with a touch of single (light) cream.
Finally, the dish is finished with a local tangy cheddar. I incorporate the grated cheese into the sauce for a smooth finish, but some recipes will suggest sprinkling it on top for a cheesy crust. It’s your call.
Does this chicken in apple cider recipe sound familiar? It might do if you’ve ever tried the French Chicken Casserole a la Normande. If you’re not keen on mushrooms, but like bacon and brandy, this chicken and apple recipe is for you.
Important recipe tips and notes
- Chicken thighs and drumsticks will work just as well. Use 6-8 pieces in place of 4 large chicken breasts.
- For an alcohol-free version, use zero-proof cider plus 1 tablespoon of apple cider vinegar. It’s a substitute but it won’t be the same result.
- Gratinate your Somerset chicken by sprinkling the cheese on top and broiling it. Lots of recipes do- mine doesn’t!
- I fold the cheese seamlessly into the sauce while it’s simmering on low. I prefer a smoothly combined, pourable sauce to a bake-style top.
Serving suggestions
The climate-loving agriculture of Somerset means you’re spoiled for choice when it comes to roots, fruits, greens and beans. While West Country folk would plump for a jacket (baked) potato with their chicken casserole, I’d choose a couple of the (seasonal) following:
Storage and leftovers
Creamy Somerset chicken will keep in an This is an affiliate link.airtight container in the fridge for 4-5 days. Reheat in the oven low and slow (10 mins at 180C/356F) and covered with foil to prevent drying out. Use a This is an affiliate link.meat thermometer to be sure the chicken is cooked through to a food safe temperature (74C/165F).
More chicken recipes to try
- Classic Coq Au Vin
- Filipino Chicken Adobo
- One Pot Jamaican Chicken with Rice and Peas
- Spicy Chicken and Rice Soup – Georgian Soup Kharcho
Somerset Chicken Casserole in Apple Cider
Ingredients
- 3 tbsp butter, or vegetable oil, divided
- 4 chicken breasts
- Salt and pepper
- 1 onion, sliced
- 2 cloves garlic, sliced
- 120g / 4 oz mushrooms, sliced
- 1 apple, peeled and sliced
- 3-4 sage leaves, chopped
- 2 tbsp flour, heaped
- 250ml / 1 cup apple cider, (hard cider in the US and Canada)
- 250ml / 1 cup This is an affiliate link.chicken stock
- 1 tbsp This is an affiliate link.wholegrain mustard
- 1 This is an affiliate link.bay leaf
- 125ml / 1/2 cup single cream, (light cream in the US and Canada)
- 50g / 1/3 cup cheddar, grated (not pre-grated)
Instructions
- Heat 2 tablespoons of butter in a frying pan and saute the chicken breasts seasoned with salt and pepper on both sides until golden and but not cooked all the way through. Remove from the pan to a plate and set aside till needed.
- To the same pan add the remaining butter and sliced onions, saute over low heat for 5 minutes, then add the sliced mushrooms, garlic and apples with a pinch of salt and cook for 5 minutes longer over medium heat.
- Now sprinkle the chopped sage and flour and stir to combine, continue cooking for about a minute, then slowing pour in the apple cider and continue to mix to avoid lumps, then add the chicken stock, a bay leaf and wholegrain mustard, bring the sauce to a simmer and return the chicken breasts as well as the juices that collected at the bottom of the plate back to the pan and cover with a lid. Simmer over low heat for 15-20 minutes depending on the thickness of the chicken breasts, then remove the chicken breasts from the pan and keep warm.
- Now blend in the cheddar into the sauce with a wooden spoon or a spatula, once it’s completely incorporated pour in the cream and mix until well combined, heat through and take off the heat and bring the chicken back to the pan. Serve with mashed potatoes or rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
