Boozy cider chicken

    35 min

    A deliciously creamy chicken dish made with cider, mushrooms, and anchovies. Serve with rice, new potatoes, or over a jacket potato. Nice and easy to cook, plus it can easily modified to suit personal taste.


    Devon, England, UK
    2 people made this

    Serves: 2 

    • 1 medium onion, chopped
    • 1 large clove garlic, chopped
    • olive oil
    • 150g chestnut mushrooms, sliced
    • 3 chicken breast fillets, sliced
    • 4 anchovy fillets
    • 300ml (1/2pt) cider
    • 200ml double cream
    • 1/2 lemon, juiced
    • 1 teaspoon dried tarragon
    • 1 teaspoon dried dill
    • salt and pepper

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Gently fry the onions and garlic in a little olive oil. Add the mushrooms and fry until soft.
    2. Add the chicken breasts and fry until brown all over.
    3. Stir in the anchovy fillets, plus a little of the oil they are kept in.
    4. Pour in the cider and heat until the liquid has reduced by about two thirds and the chicken is cooked through.
    5. Stir in the cream, lemon juice and herbs. Season to taste with salt and pepper. Serve immediately.


    Adjust the amount of anchovies for more or less salt, or swap with a few rashers of smoked streaky bacon. Always use a decent dry cider - cheap fizzy stuff won't taste as nice, or alternatively swap with a similar amount of dry white wine.


    Use leftover roast chicken for a short cut.

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