Cider, mustard & herb chicken

A simple chicken dish with a creamy parsley and thyme sauce with notes of sweet apple. Serve with rice and broccoli Ingredients: 1 tbsp olive oil 750g skinless and boneless chicken thighs, cut into large chunks 2 onions, thickly sliced 2 garlic cloves, thinly sliced 400ml medium dry cider 175g half-fat crème fraîche 2 tbsp wholegrain mustard small pack parsley, chopped few thyme sprigs, leaves picked, about ½ tbsp cooked rice and Tenderstem broccoli, to serve Method: 1. Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned. Remove with a slotted spoon, then add the onions to the pan. Cook for 3 mins, then stir in the garlic and cook for 1 min more. Pour in the cider and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 10 mins. 2. After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs. Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli. Source: Good Food