Chicken Braised in Cider and Chorizo

A flavorful chicken dinner party dish featuring chorizo, dry cider, and creamy celeriac mash served with steamed green beans.

Chicken Dinner Main Course Chorizo Cider

Estimated Nutrition

Calories

931

kcal / serving

3724 kcal total

Carbs

21.6g

per serving

86.4 g total

Fat

64.7g

per serving

258.8 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dijon Mustard

heaped

Dairy

tbsp

Double Cream

Butter

tbsp

Single Cream

up to 2 tbsp

Fruits

squeeze

Lemon Juice

fresh

GrainsCereals

tbsp

Plain Flour

Liquids

600

Dry Cider

150

Chicken Stock

Meat

piece

Chicken Legs

whole, drumstick and thigh separated

225

Chorizo

diced

NutsSeeds

count

Salt

to taste

count

Black Pepper

freshly ground, to taste

count

White Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Shallots

peeled, finely chopped

piece

Celeriac

peeled, chopped

serving

Green Beans

steamed, to serve

Method

Preheat the oven to 190°C.

Brown chicken pieces in oil in a large ovenproof frying pan for 12 minutes.

Remove chicken and fry chorizo and shallots for 5 minutes until soft.

Stir in flour then gradually add cider and stock while stirring continuously.

Stir in mustard, season, and return the chicken to the pan.

Cover with foil and bake for 40 minutes until chicken is cooked through.

Boil chopped celeriac in water and lemon juice for 15 minutes until tender.

Drain and mash celeriac with butter and single cream over low heat.

Stir double cream into the chicken sauce and serve with mash and beans.