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Cidered Chicken    HT    MC   English  45mins



Serve  4      Hot   Poultry    Alcohol  Herbs  Casserole  Main Course  Eggless  England  Britain  Europe



4 Chicken Quarters

2 tbsp Olive Oil

25g/1oz Butter

1 Onion, chopped

1 tbsp Plain Flour

½ teasp ground Ginger

1 teasp Paprika

450ml/15fl.oz. Cider

1 tbsp Tomato Purée

1/4 teasp Sugar

1 tbsp freshly Chopped Parsley

Salt and Black Pepper




1. Heat the butter and olive oil in a large frying pan until very hot. Add the chicken pieces and brown on all sides. Remove with a slotted spoon and set aside.


2. Add the onion to the pan and fry until soft and golden. Sprinkle in the flour, ginger, and paprika and cook for 1-2 minutes, stirring.


3. Add the cider a little at a time, mixing well between each addition and cook for 1-2 minutes to make a sauce. Then stir in the tomato purée, sugar and parsley. Season with Salt and pepper.


4. Return the chicken to the pan and baste with the sauce. Cover and simmer for 30 minutes, basting occasionally. 


Alternatively, cook in the oven at 180C, 350F, Gas Mark 4 for 30 minutes. Serve hot.




More Chicken Recipes  |  General Preparation & Cooking Times   |  More English Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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