Title : Somerset Chicken, a very tasty dish
link : Somerset Chicken, a very tasty dish
Somerset Chicken, a very tasty dish
As regular readers know, this blog brings a variety of recipe ideas, and it is always important to note, that not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account, and if you are a diabetic and not sure how certain foods may affect your blood sugars, then test is best, i.e. use your meter.
For instance, many diabetics, and those who live the LCHF or Keto lifestyle, do not include potatoes in their menu plans and this recipe suggestion does include potatoes!
Always remember that recipes can be amended slightly to suit your needs and adjust the carbs or nutrition requirements accordingly. If you would like a lower carb alternative to potatoes you will find some suggestions here
For instance, many diabetics, and those who live the LCHF or Keto lifestyle, do not include potatoes in their menu plans and this recipe suggestion does include potatoes!
Always remember that recipes can be amended slightly to suit your needs and adjust the carbs or nutrition requirements accordingly. If you would like a lower carb alternative to potatoes you will find some suggestions here
If you'd like to see more details about this recipe suggestion, then please read on.
Serves Six
6 boneless chicken breasts, skin on
salt and freshly ground black pepper
75g/2½oz 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
110g/4oz button mushrooms, sliced
250ml/9fl oz chicken stock
300ml/10½fl oz cider
1 tbsp finely chopped fresh sage
250ml/9fl oz double cream
300g/10½oz cheddar, grated
6 baked potatoes, to serve
butter, to serve
6 boneless chicken breasts, skin on
salt and freshly ground black pepper
75g/2½oz 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
110g/4oz button mushrooms, sliced
250ml/9fl oz chicken stock
300ml/10½fl oz cider
1 tbsp finely chopped fresh sage
250ml/9fl oz double cream
300g/10½oz cheddar, grated
6 baked potatoes, to serve
butter, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Season the chicken breasts with salt and freshly ground black pepper.
3. 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.
4. 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.
5. 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.
6. 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.
7. Pour the sauce over the chicken so that it is completely covered.
8. Preheat the grill to high.
9. 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.
10. To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve.
2. Season the chicken breasts with salt and freshly ground black pepper.
3. 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.
4. 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.
5. 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.
6. 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.
7. Pour the sauce over the chicken so that it is completely covered.
8. Preheat the grill to high.
9. 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.
10. To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve.
Other Hairy Biker Recipes
Celeriac and Apple Soup with Bacon and Parsley - see here
Tumbet, a tasty vegetarian dish - see here
Panhaggerty, it's a one-pot wonder - see here
Chicken Dishes
Popular Low Carb and Keto Suggestions - see here
More popular low carb and keto suggestions - see here
I hope you are enjoying your Autumn Days
All the best Jan
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