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Beerfarm Cider-Glazed Chicken Normande


Cider-Glazed Chicken Normande

Serving - 4 people

Cook Time - 2.5 Hours

Shopping List

  • 50g unsalted butter
  • 1.8kg whole chicken in quarters
  • 100g bacon
  • 2 white or brown onions
  • 300ml Beerfarm Cider
  • 3 Granny Smith Apples
  • 2 tsp caster sugar
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • 300ml double cream


  1. Preheat your oven to 170°C
  2. Cut your bacon into 1cm strips, finely chop your onions and feel and cut your apples into wedges.
  3. In a large flameproof casserole with a lid, melt half of the butter over medium heat. Season the chicken with salt and pepper, then cook each side for 2 minutes or until they're perfectly golden. Set the chicken aside and let it take a little break.
  4. Now it's time to introduce the bacon and onions! Throw them into the casserole and let them cook together for about 6 minutes, or until the bacon is golden and the onion is feeling soft. Bring back the chicken to the casserole and pour in the Beerfarm's Cider and let it all reach a boiling point. Once that happens, cover the casserole, pop it in the oven, and let it roast for 1 hour and 10 minutes. 
  5. During the final 10 minutes of roasting, grab a frying pan and melt the remaining butter over medium-high heat. Add the apple slices and sprinkle them with some sugar. Let them sizzle and turn occasionally until they become golden and delicious. Give them a little squeeze of lemon juice for some acidity and then remove the pan from the heat and cover it to keep the apple slices warm.
  6. When the casserole is ready to take out of the oven, turn off the heat and transfer the chicken to a baking tray. Put it back in the oven to keep warm while we work on the sauce. Place the casserole over high heat and bring the cooking juices to a boil, then reduce to a simmer for about 10 minutes, stirring occasionally, until they're slightly reduced and full of flavour.
  7. Stir in the Dijon mustard and cream, and let the sauce simmer for another 5 minutes. Keep stirring occasionally until the sauce beautifully coats the back of a wooden spoon. That's when you know it's ready!
  8. Transfer the sauce to a serving dish and place the chicken and apples on top. Sprinkle some micro parsley for that final touch and serve this masterpiece with mashed potato.

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