Somerset chicken one-pot
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Somerset chicken one-pot
A generous splash of cider gives this easy all-in-one chicken dish a taste of the South West
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
550Kcal
Fat
18gr
Saturates
4gr
Carbs
34gr
Sugars
10gr
Fibre
12gr
Protein
52gr
Salt
1.6gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 tbsp olive oil
- 1 x 320g pack chicken breast mini fillets
- 1 red-skinned apple
- 1 small onion or shallot, finely chopped
- 150g chestnut mushrooms, sliced
- 1 tbsp plain flour
- 150ml medium-dry cider
- 250ml chicken stock (made with ½ stock cube or pot)
- 1 x 400g tin butter beans, rinsed and drained
- 1 tbsp wholegrain mustard
- 3 tbsp lighter crème fraîche or low-fat yogurt
Step by step
- Heat 1 tablespoon of oil in a large sauté pan. Season the chicken and fry over a high heat for 4-5 minutes, or until browned on both sides. Remove to a plate with a slotted spoon.
- Core and cut the apple into wedges, they fry them in the fat left in the pan for 2-3 minutes until golden on both sides. Set aside with the chicken.
- Add another 1 tablespoon of oil to the pan and fry the onion and mushrooms with seasoning on a medium heat for 3-4 minutes until golden. Stir in the flour and cook out for 1-2 minutes, stirring. Gradually mix in the cider. Next, add the stock, stirring all the time. Bring to the boil, return the chicken and apples to the pan with the butter beans, and simmer for 5 minutes until the chicken is cooked through and the sauce has thickened slightly. Stir in the mustard and crème fraîche or yogurt and season to taste.
- Divide between two shallow bowls to serve.
