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#WFD – Creamy Chicken Casserole with Cider and Apple
Allow to simmer for a further 5 minutes to absorb the flavour and serve with rice or mashed potato
POLOKWANE – Cider is an alcoholic beverage made from the fermented juice of apples.
Most often you will find you will use cider for braising meat, in sauces and gravy or for pickling fruit.
What’s for Dinner says the old fashioned flavours in this Creamy Chicken Casserole with Cider and Apple make a really delicious, comforting, country-style dish!
Ingredients
- 6 chicken thighs
- 15ml cooking oil
- 15ml margarine
- 1 onion, finely sliced
- 2 green apples, peeled, cored and cubed
- 125g button mushrooms, sliced
- 300ml cider
- 125ml cream
- 125ml milk
- 1 x KNORR Chicken à la King Dry Cook-in-Sauce
Method
- Preheat oven to 200°C
- Place chicken thighs in a roasting tray and season with salt and pepper
- Roast in the oven for 30-35 minutes
- In the mean time heat cooking oil and margarine together in a large pan and fry the onion, sliced until soft
- Add the cubed apples and mushrooms and fry for 10 minutes, stirring occasionally until the apples and mushrooms have started to soften
- Add the cider, bring to the boil and allow to cook until reduced by half
- Add the cream and milk and stir in the contents of the sachet of KNORR Chicken a’la King Dry Cook-in-Sauce
- Allow to simmer for 5 minutes stirring constantly
- When the chicken thighs are roasted remove them from the roasting tray and place them into the pan together with the sauce
- Allow to simmer for a further 5 minutes to absorb the flavour and serve with rice or mashed potato
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