Cider, mustard & herb chicken

• olive oil↗1 tbsp tbsp
• skinless and boneless chicken thigh↗750g g

  cut into large chunks

• onions↗2

  thickly sliced

• garlic cloves↗2

  thinly sliced

• medium dry cider↗400ml ml
• half-fat crème fraîche↗175g g
• wholegrain mustard↗2 tbsp tbsp
• parsley↗

  chopped

• thyme sprigs

  leaves picked, about ½ tbsp

• cooked rice and Tenderstem broccoli

  to serve

Step-by-step instructions

1. 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. 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.