In a traditional chicken-in-cider casserole, browned chicken cooks slowly in dry apple cider until the meat becomes tender. With onions, bacon and thyme adding extra flavour, Delia Smith Chicken in Cider Recipe produces a rich, savoury sauce with a gentle apple taste.
Ingredients
This recipe serves 4 people and takes approximately 20 minutes to prepare and 1 hour and 20 minutes to cook.
1 whole chicken (about 1.35 kg / 3 lb), cut into 8 pieces
570 ml (1 pint) dry apple cider
2 tablespoons groundnut oil or vegetable oil
2 medium onions, finely chopped
1 garlic clove, crushed
6 rashers unsmoked streaky bacon, cut into strips
225 g (8 oz) chestnut mushrooms, sliced
1 sprig fresh thyme
1 bay leaf
25 g (1 oz) plain flour
25 g (1 oz) butter, softened
Salt and freshly ground black pepper
A word about the cider: Choose dry cider instead of sweet cider. Dry cider gives the sauce a gentle apple flavour without making it sugary. I also prefer chicken pieces with the bones left in, as they give the sauce a richer taste during cooking.
How to Make Delia Smith Chicken in Cider
Step 1: Brown the Chicken
Pat the chicken pieces dry with kitchen paper and season both sides with salt and freshly ground black pepper.
Heat the oil in a large, heavy-bottomed casserole over medium-high heat. Once the oil is hot, add half the chicken pieces, skin-side down. Cook for 4–5 minutes until the skin becomes golden brown, then turn and brown the other side for another 3–4 minutes.
Transfer the browned chicken to a plate and repeat with the remaining pieces.
Do not crowd the casserole with too much chicken at once. Leave enough space between the pieces so they brown properly instead of releasing too much liquid.
The chicken does not need to be fully cooked at this stage. Browning gives the skin colour and leaves tasty juices in the casserole, which will later become part of the cider sauce.
Step 2: Prepare the Cider Sauce
Reduce the heat to medium and add the chopped onions to the same casserole. Cook for about 5 minutes, stirring occasionally, until they soften and begin turning golden.
Add the crushed garlic and bacon strips. Continue cooking for another 3–4 minutes until the bacon starts to brown.
Return the chicken pieces to the casserole, placing them among the onions and bacon. Add the fresh thyme and bay leaf, then pour in the dry cider.
Stir gently around the chicken, scraping the browned bits from the bottom of the casserole into the liquid.
Bring the cider to a gentle simmer, cover with a lid and reduce the heat to low. Cook for approximately 50–60 minutes, checking occasionally to make sure the liquid is simmering gently.
Avoid boiling the chicken too quickly. A slow simmer keeps the meat tender and gives the cider time to take on the flavours of the bacon, onions and herbs.
The chicken should be tender and reach an internal temperature of at least 74°C (165°F).
Step 3: Add the Mushrooms and Finish the Sauce
Add the sliced mushrooms to the casserole and simmer for another 5–7 minutes until they soften.
In a small bowl, mix the softened butter and plain flour with a fork until you have a smooth paste.
Carefully lift the chicken pieces from the casserole and place them on a warm serving dish.
Bring the remaining cider sauce to a gentle simmer. Add the butter and flour paste in small portions, whisking after each addition until it dissolves into the sauce.
Continue simmering for approximately 3–5 minutes until the sauce thickens slightly and becomes smooth.
Taste and add more salt or black pepper if needed. Be careful with the salt because the bacon has already seasoned the cooking liquid.
Remove the thyme stalk and bay leaf. Return the chicken to the casserole and spoon the hot cider sauce over it before serving.
What to Serve With Delia Smith Chicken in Cider
Mashed potatoes are probably my favourite choice for this dish. Their soft, buttery texture goes beautifully with the cider sauce, and they absorb the cooking juices without covering the flavour of the chicken.
Roasted potatoes are another traditional option. Their crisp exterior gives a nice contrast to the tender chicken, especially when served straight from the oven.
For vegetables, steamed green beans, buttered peas and roasted carrots all go well with the cider sauce. I particularly like serving green beans because their fresh flavour balances the richness of the bacon and chicken.
Braised red cabbage is also a good accompaniment, especially during colder months. Its slightly sweet and sharp taste goes naturally with the apple notes in the cider.
For a simple family dinner, I would serve Delia Smith Chicken in Cider Recipe with creamy mashed potatoes, steamed vegetables and plenty of sauce spooned over the chicken.
Delia Smith Chicken in Cider Nutrition Information
The following nutritional values are estimates per serving when the casserole is divided into four portions, without potatoes or additional vegetables.
Nutrient | Approximate Amount |
|---|---|
Calories | 650 kcal |
Protein | 45 g |
Carbohydrates | 15 g |
Fat | 40 g |
Saturated Fat | 12 g |
Fibre | 2 g |
Sugar | 6 g |
The nutritional values depend on the chicken pieces, bacon, cider and amount of sauce served. Removing the chicken skin before eating can reduce the fat content.
FAQs
Can I Make Chicken in Cider Ahead of Time?
Yes. Chicken in cider is a good dish to prepare the day before serving because the sauce develops more flavour as it rests. Allow the cooked casserole to cool, refrigerate it within two hours and reheat thoroughly until piping hot.
Can I Use Chicken Thighs Instead of a Whole Chicken?
Yes. Chicken thighs are a good substitute, especially if you prefer darker meat. Bone-in thighs stay juicy during slow cooking and give the cider sauce plenty of flavour. Use approximately 1.2–1.4 kg and check that the chicken is thoroughly cooked before serving.
Can I Make Chicken in Cider Without Alcohol?
Yes. Replace the alcoholic cider with unsweetened apple juice and add about 1 tablespoon of apple cider vinegar. The sauce will taste a little sweeter, but the vinegar helps give it the slight sharpness normally provided by dry cider.
Why Is My Cider Sauce Too Thin?
The sauce may be thin if too much liquid remains after cooking. Remove the chicken and simmer the sauce uncovered for several minutes to reduce it. You can also add a little extra butter and flour paste, whisking well and simmering until the sauce thickens.
Can I Use Chicken Breast for This Recipe?
Yes, although chicken breast cooks faster and can become dry if simmered for too long. If using boneless breasts, shorten the cooking time and check the internal temperature. Chicken thighs or bone-in pieces are better suited to the longer, gentle cooking used in this casserole.
How Long Does Chicken in Cider Last in the Fridge?
Cooked chicken in cider can be stored in an airtight container in the refrigerator for 3–4 days, provided it was cooled and refrigerated promptly. Reheat only the portion you need and make sure the chicken and sauce are piping hot before eating.
Can I Freeze Chicken in Cider?
Yes. Let the casserole cool, divide it into freezer-safe containers and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating gently on the stove. The sauce may separate slightly after freezing, but stirring it as it warms should help bring it back together.