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Somerset chicken

Credit: The Hairy Bikers Somerset chicken

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Somerset chicken
Ingredients

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  • 6 x chicken breast fillets, boneless, skin on
  • 3tbsp olive oil
  • 75g butter
  • 2 x onion(s), sliced
  • 4tbsp flour, plain
  • 2tbsp wholegrain mustard
  • 110g button mushrooms, sliced
  • 2 x dessert apples, peeled & sliced into batons
  • 250ml chicken stock
  • 300ml cider
  • 250ml double cream
  • 1tbsp sage leaves, finely chopped
  • 300g cheddar cheese, grated
  • 6 x baked potato(es), to serve
Method

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1. Preheat the oven to 200C/400F/Gas 6.

2. Season the chicken breasts with salt and black pepper.

3. Heat a large sauté pan until hot, add the butter, oil and chicken breasts in batches, skin side down, and fry for 1-2 minutes on either side until golden.

4. Transfer to a deep sided roasting tray and place in the oven for 25 minutes until the chicken is cooked through.

5. Add the remaining butter and oil to the same pan, then add the onions and cook for 4-5 minutes until softened but not coloured.

6. Add the flour and mustard and cook for a further 2 minutes.

7. Add the apples and button mushrooms and cook for 1 minute.

8. Add the chicken stock and bring to the boil.

9. Add the cider, return to the boil and cook for 5 minutes.

10. Add the sage then the cream and cook for a further 5 minutes then season with salt and black pepper.

11. Take the chicken from the oven and pour the sauce over the chicken to cover completely.

12. Preheat the grill to high.

13. Sprinkle the cheese over the chicken and place under the grill for 5 minutes until the cheese is melted, golden and bubbling.

14. Serve with a jacket potato, with a knob of butter.

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Good times for cheese & wine

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Good times for cheese & wine

12–3pm

For afternoon hors d’oeuvres, pair a crisp Chenin Blanc or bubbly with a zesty goat’s milk cheese.

3–6pm

Sunset calls for a rich, wooded Chardonnay and a luscious wheel of Camembert.

6–9pm

At dinner, reach for a matured Cabernet Sauvignon and pair it with an extra-matured Cheddar.

9–12am

And for and after-dinner treat, pour a delicious glass of Port and partner it with a blue cheese of choice, be it Stilton, Roquefort or Gorgonzola.

Visit www.checkers.co.za for more cheese and wine pairings.

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