Somerset Chicken Recipe

Somerset Chicken
Submitted By: Robert C.
Adapted From: BBC FOOD


6 Boneless Chicken Breasts (Skin on)
2 Medium Yellow Onions - sliced
2 Dessert Apples - peeled, cored, and cut into thin wedges
¼ lb White Button Mushrooms - sliced
3 Cups Shredded Cheddar Cheese
1 ½ Cups 'Scrumpy' Hard Cider
1 Cup Chicken Stock
1 Cup Heavy Cream
5 Tbs Butter
4 Tbs All Purpose Flour
3 Tbs Extra Virgin Olive Oil
2 Tbs Whole Grain Mustard
1 Tbs Fresh Sage - fine chopped
Kosher Salt to taste
Fresh Ground Black Pepper to taste

  1. Preheat oven to 400ºF
  2. Season chicken breasts with kosher salt and fresh ground black pepper to taste
  3. Heat a large frying pan over medium-high heat until smoking - Add half of the butter and olive oil - Place chicken breasts, skin side down in pan and fry until golden brown all over (apx 1-2 minutes per side) - Transfer chicken breasts to a high sided roasting pan and bake for 25 minutes or until cooked through (juices should run clear when thickest part of breast is pierced with a skewer) - Remove from oven and keep warm - Switch oven to high broil
  4. Return frying pan to medium-high heat and add remaining butter and oil
  5. Add onion to pan and fry for 4-5 minutes or until soft but not colored - Add flour and mustard and continue to cook for 1-2 minutes
  6. Add apples and mushrooms and continue to cook for an additional minute - Add chicken stock and bring to a boil - Add apple cider and return to a boil - Allow to boil for 2 minutes
  7. Reduce heat to medium-low - Add sage and cream and return to a simmer - Allow to simmer for 5-6 minutes - Adjust seasoning with kosher salt and fresh ground pepper to taste
  8. Pour sauce over the chicken breasts so that they are completely covered - Sprinkle the cheese over the top - Place under broiler and allow to cook for 4-5 minutes or until the cheese is melted, golden brown, and 'bubbly'
  9. Serve hot alongside baked potato with butter

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