Cooked - Somerset Chicken With Sour Cream Mash | The Culinary Bee

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Somerset Chicken With Sour Cream Mash | The Culinary Bee

4.0

4 chicken breasts

100g Smoked Bacon Lardons

30g Butter

1 white onion, sliced

2 celery sticks, chopped

6 garlic cloves, chopped

2 dessert apples, sliced

2 Tbsp Flour

1 Tsp Fennel Seeds

250 ml dry cider

200 ml chicken stock

150 ml double cream

1 heaped Tbsp English mustard

1 tsp thyme leaves

Small handful (each) parsley, tarragon, chives, chopped

1 kg floury potatoes

75 g butter

100 ml sour cream

Salt & pepper

Heat the butter in a heavy pot. Season chicken, then brown on both sides until golden. Add the bacon and fry. Remove the chicken.
Add fennel seeds, veggies and apples into the same pan, cooking gently until soft, let them caramelise slightly. Add the flour.
Pour in cider and stock, scraping the pan. Return chicken, cover, and simmer gently for 35 minutes.
Stir in cream and mustard, simmer uncovered for 5 minutes until silky. Season, then finish with parsley, tarragon and chives.
For the mash: boil potatoes until tender. Drain, mash with butter and sour cream, season until rich and fluffy.
Serve the chicken with its sauce spooned over a bed of mash.

NOTE : Chicken Normandy is extremely similar

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Course

Cuisine🇬🇧British

Occasions🍽️Dinner👨‍👩‍👧‍👦Family Meal

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 34 weeks ago

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