Chicken with Mussels in Cider Sauce

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
4 large chicken thighs, skin on
500g mussels, cleaned and debearded
4 shallots, finely chopped
5 cloves of garlic, thinly sliced
50g butter
1 bunch of tarragon, stems removed and chopped
3 tablespoons cider vinegar
300ml chicken stock
300ml dry cider
50ml crème fraiche
Juice of 1 lemon
150g asparagus tips
4 baby gem lettuce hearts
Salt and pepper to taste

Season the chicken thighs and, in a frying pan, seal off the chicken thighs. Seal the skin side for at least 8-10 minutes, making sure that you render the fat and get it nice and crispy. Remove from the pan and put onto a tray. In the same pan, sweat off the shallots and garlic. Add the vinegar and reduce until nearly evaporated. Add the cider and chicken stock to the pan and reduce by half. Add the chicken, half the tarragon and cream, cover and cook for 20-25 minutes until the chicken is tender.

Remove the lid, turn up the heat and add the mussels and asparagus heads. Cook for about 3-4 minutes until opened, season and squeeze juice of a lemon and add the remaining tarragon.

In a large bowl, lay the lettuce on the bottom then ladle the chicken over and the mussels and lay the asparagus on top. Bring the sauce to the boil and pour over on the plate.

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