Somerset chicken legs in a creamy, cheesy, cider, apple and mustard sauce is a hearty stew guaranteed to fill bellies and raise smiles.
This is my take on a delicious recipe made popular by the "Hairy Bikers" and it takes a little over an hour to cook and prepare.
Creamy and Cheesy Chicken Legs in Cider Sauce
I couldn't resist adding my take on this Hairy Bikers recipe to my website. I came across it whilst working on my Dijon chicken (Poulet Gaston Gerard) recipe, and they really are brother from another mother.
Whilst Dijon chicken is a celebration of everything "Burgundy", the French region, not the colour!
Somerset chicken is very much a celebration of everything "West Country", featuring scrumpy cider, apples and of course some quality Cheddar cheese.
Aside from the regional differences, the two dishes are remarkably similar.
They both begin with browned chicken, which is then cooked in booze. Then you make a creamy cheesy sauce with plenty of mustard. Finally, you gratinate the chicken with sharp cheddar cheese.
I'm hard pushed to choose a favourite; they are both gloriously indulgent belly fillers, and you're just gonna have to make both and let me know what you think!
Frequently Asked Questions
Can I use different cuts of the chicken?
Yes, this recipe is wonderful made with chicken breast, thighs or drumsticks.
If you are using chicken breasts, you need to be careful not to overcook them. Start checking their cooking temperature (stage 10 of the recipe) after 13 minutes or so, and you are looking for a temperature of 68°C or 155°F.
They will continue to cook in the safe zone whilst resting and finishing under the grill.
Do I have to use a meat thermometer?
No, people have been cooking chicken without a meat thermometer for "yonks". However, they are excellent at making your cooking much more precise.
I swear by mine, and for such a modest investment, I think they are invaluable.
Can I use a different type of cheese?
You could in theory, use any matured hard cheese with good melting properties, however, that removes the "West Country" from this recipe.
What sort of cider should I use?
Aspall Premiere Cru is my usual cider for cooking. I love the stuff, but I decided to stick with the whole Somerset theme for this recipe.
I went with Pulpt Level, cider produced by an independent brewer, which I was delighted to find in Tesco. It's a little sweeter than I would usually use, but it is wonderful in this recipe.
A NOTE FOR US BASED READERS!
Cider for us here in Europe means booze, please do not try to make this recipe with "apple cider". I can not recommend a "hard cider" because I am unaware of the market, but if you find something that works well, please do let me know.
Serving Suggestions
I've served my Somerset chicken with some mini roast potatoes in some of the pictures on this page. They are essentially my Parmentier potatoes without the garlic. I love garlic, but it has no place in this recipe.
You could just as easily add my crushed roasted new potatoes or even crispy fried potatoes.
Sticking with the potato theme, this recipe is most often served with jacket potatoes.
Don't get all focused on spuds, there are a host of other root vegetables that are great for roasting until crispy.
Roasted Jerusalem artichokes, roast swede and roasted celeriac would all be fab with this indulgent chicken recipe.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Grill (broiler).
- Kitchen tongs.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Apple corer.
- Vegetable peeler.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Quick-read meat thermometer (Optional).
Somerset Chicken Recipe with Cider and Cheddar Cheese
Ingredients
- 2 Skin-On Chicken Legs 550-600g total
- 1 Small-Medium Onion 125g
- 150 g Mushrooms 1½-2 Cups
- 18-24 Sage Leaves 3 tablespoon
- ½ tablespoon Cooking Oil
- 1 tablespoon Butter
- 1 tablespoon Flour
- 250 ml Dry Cider 1 Cup
- 125 ml Chicken Stock ½ Cup
- 2 tablespoon Wholegrain Mustard
- ½ tablespoon Prepared English Mustard
- 1 Medium-Large Apple 175g
- 100 g Mature Cheddar Cheese 1 Cup
- 75 ml Double Cream ⅓ Cup
- ½ teaspoon Salt
Instructions
- Season the chicken with the salt and set it aside.
- Cut the onion in half, peel it and then cut it into a 4-5mm (¼") dice.
- Slice the mushrooms into 4-5mm (¼") strips.
- Finely shred the the sage leaves.
- Heat a 25cm or 10" frying pan over a medium high heat, add the cooking oil and the butter, then brown the chicken on all sides, then remove and set aside. This will take 4-6 minutes.
- Return the pan to a medium heat, add the onions and sliced mushrooms and saute for 5 minutes without adding any colour.
- Sprinkle in the flour and add the shredded sage, cook for 2-3 minutes to cook out the flour.
- Turn the heat up to high and add the cider, bring it to a boil and cook it hard for 4-5 minutes stirring a couple of times. This should thicken considerably in this time.
- Reduce the heat to low, pour in the chicken stock, add the wholegrain and English mustard, stir to combine. Have a taste here and add a little salt if required, but remember we are adding cheese later.
- Return the chicken to the pan, add a lid and simmer for 18-20 minutes over a low heat.
- Remove the lid, and set aside the chicken. By now it should have reached an internal temperature of at least 68°C or 155°F. Now is a good time to heat your grill (broiler), set it as high as it will go!
- Turn the heat up a little so that the sauce is just bubbling. Core and peel the apple, then cut it into a 1cm (just under ½") dice, then stir it through the sauce.
- Add the cream and a quarter to a third (25-33g) of the cheddar cheese and stir until the cheese has melted and formed a nice sauce, have a taste here and add more salt if required.
- Return the chicken to the pan, coating it with a little of the sauce. Sprinkle over the remaining cheese and then slide the pan under the grill until the cheese is bubbling and golden brown.
