Recipe by French Tart
A delicious 18th Century recipe from the county of Somerset; Somerset is the home of England's most notorious cider, 'scrumpy', a seemingly innocent drink to the unwary! However, cider makes an excellent substitute for wine in cooking and tenderises the meat beautifully. The addition of honey blends extremly well with the cider, and adds a complexity to this easily baked chicken dish. Serve with steamed greens and baked or mashed potatoes.
Top Review by Matti (Woodhaven, MI)
I used Woodchuck (hard cider). Cooked the chicken at 350F. Based at 20" and 40". At 40", dipped out much of the liquid, and the chicken colored up nicely. Very moist, and tasty. Oh, yes -- used thighs only, as I dislike legs.
- 4 chicken legs-thighs (chicken joints)
- 2 teaspoons English mustard powder
- 1⁄2 teaspoon salt
- black pepper
- 1⁄4 pint cider
- 1 tablespoon oil
- 2 tablespoons honey
- Put your chicken pieces in a dish (in a single layer).
- Combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour.
- Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook.
- Serve hot with steamed greens and mashed or baked potatoes.