By French Tart on July 05, 2007
Photo by French Tart
Photo 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."
Serving Size: 1 (111 g)
Servings Per Recipe: 4
"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."
"This is embarrassing but I didn't realize cider was an alcoholic beverage until my husband came home & asked what I used instead of the cider. Apple cider, isn't that the same? No, he replied. Oh well, learn something new everyday. I substituted the leg-thighs with breasts & the house smelled wonderful. I loved the combination of cider, mustard & honey. Our chicken was very tender, but I found the skin not as crispy as I hoped which is probably the result of using apple cider. Great recipe & so simple to put together. I look forward to making this again, but with "cider". Thank you for posting this recipe."
"Absolutely LOVED this recipe! I used a full bottle of woodchuck cider and local honey at 350F...I used chicken breast (what I had available!), and marinated it for 1.5 hours. Basted several times during cooking and poured leftover juices over top before serving. I am cooking impaired and this turned out a beautiful browned and juicy treat. Served with cheesy ranch potatoes, apple sauce, and green beans and had nothing left! Thank you so much for this recipe, I will be using it a lot in the future!"
"I really enjoy cider and I used a brand called wood chuck. I think I should have removed the skin because I won't eat the skin and not a lot of flavor went through to the meat. My husband does eat skin and he really liked this."
"Well i am ready to move back to 18th c somerset. In all seriousness, i cut this in half nd was really surprised at the depth of flavor without needing large amts of "herb help". Super super dish great for a weeknight with family or a special company dinner. Even more important, incredibly easy"
"This is really good. I tagged the recipe for the 'Zaar tag game. I used 2 chicken thighs, since it was just me. I used homemade apple cider that I got from a lady at the Farmers Market. I skinned the thighs before marinating it. I marinated it for about 4 hours. I baked it at 350 for 1 hour, turning the thighs a couple of timees while it was baking. I had it with my Recipe #240456 The two went really well together. I poured some of the juice from the dish over the chicken and rice. I will definitely be making this again. Thanks for such a great recipe FT."