| PEPPERED CHICKEN WITH CYDER SAUCE
Aspall Dry Premier Cru Suffolk Cyder
Preparation: 15 minutes
Cooking: 35 minutes
Serves: 4
Ingredients:
10ml/2tsp Dijon mustard
4 (175g/6oz) chicken breast fillets, skinned
10ml/2tsp mixed peppercorns, crushed
15ml/1tbsp plain flour
30ml/2tbsp olive oil
175g/6oz baby onions, halved
2 garlic cloves, sliced
300ml/ ½pt Aspall Dry Premier Cru cyder
30ml/2tbsp fresh thyme leaves
Salt and ground black pepper
60ml/4tbsp crème fraiche
Cooking Instructions
- Use your fingers to smear the mustard all over the chicken fillets. Sprinkle the peppercorns, flour and a little salt onto a plate and coat each fillet with seasoned flour.
- Heat the oil in a heavy based frying pan, add the chicken fillets, onions and garlic, and cook for 8 minutes, turning once until golden brown.
- Add the cyder and half the thyme to the pan and bring to the boil. Cover and simmer for 15 minutes, then remove the lid and simmer for a further 5 minutes or until the sauce is syrupy. Stir in the crème fraiche then simmer for 2 minutes or until it has melted into the sauce. Serve sprinkled with the remaining thyme.
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