Chicken With Cider Casserole Recipe

Name: Chicken With Cider Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 chicken, size 16 cut into at least 8 pieces or 10 chicken thighs; 1 tablespoon butter; 200 g shallots or 1 small onion; 2 stalks celery, chopped; 2 granny smith apples, peeled and cut into eighths; 2 cloves garlic, crushed; 1 cup apple cider; 2 -3 cups hot chicken stock; 1 tablespoon cornflour, mixed with; 1 tablespoon water; 1 teaspoon chopped rosemary; 2 sprigs thyme; 1 bay leaf

Servings: persons

2 tablespoons olive oil
1 chicken, size 16 cut into at least 8 pieces or 10 chicken thighs
1 tablespoon butter
200 g shallots or 1 small onion
2 stalks celery, chopped
2 granny smith apples, peeled and cut into eighths
2 cloves garlic, crushed
1 cup apple cider
2 -3 cups hot chicken stock
1 tablespoon cornflour, mixed with
1 tablespoon water
1 teaspoon chopped rosemary
2 sprigs thyme
1 bay leaf

1
Preheat oven to 180C Heat olive oil in a large frying pan and brown the chicken in batches.
2
Transfer chicken pieces to a large casserole dish.
3
Tip out any excess fat from the pan, add butter and quickly brown the shallots for 2 to 3 minutes.
4
Turn down the heat, add celery and apple, and cook for a couple of minutes, then add the garlic and the apple cider.
5
Transfer the mixture to the casserole dish and add enough stock to come halfway up the chicken.
6
Stir in the cornflour mixture, herbs and bay leaf, and season with salt and pepper.
7
Cover and bake for 1 hour.
8
Allow the casserole to cool before freezing in a sealed plastic container.
9
Prior to serving, thaw completely in the refrigerator, then heat until boiling.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 chicken, size 16 cut into at least 8 pieces or 10 chicken thighs, 1 tablespoon butter, 200 g shallots or 1 small onion, and more.

Yes, Chicken With Cider Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Cider Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions