Recipe: Mustard and apple chicken bake

4.3-5 9

How to Make:

Preheat oven to 180C. Heat a large non-stick frying pan over high heat. Cook chicken for 3 mins each side or until golden. Transfer to a baking dish.
Add the bacon and onion to the pan. Cook, stirring occasionally, for 2 mins or until onion softens. Add garlic and cook for 30 secs or until fragrant. Add apple cider or apple juice. Bring to the boil. Cook, stirring, for 5 mins or until liquid reduces by half. Add mustard, stock, cream and tarragon. Bring to the boil. Pour over the chicken. Bake for 35 mins or until chicken is cooked through and the sauce thickens slightly.
Meanwhile, melt butter in the frying pan over high heat. Add the apple and cook, turning occasionally, for 2-3 mins or until caramelised. Transfer to a bowl.
Add apple to chicken mixture. Bake for 5 mins or until just tender. Season.

Time for preparing:

55 min.

Servings:

4 Coles Australian RSPCA Approved Chicken Marylands (or 1.4kg chicken pieces on the bone)
2 bacon rashers, finely chopped
1 brown onion, cut into wedges
2 garlic cloves, crushed
1 cup (250ml) apple cider or apple juice
1 tablespoon Dijon mustard
2 cups (500ml) chicken stock
1/2 cup (125ml) thickened cream
1 tablespoon tarragon, coarsely chopped
20g butter
2 red apples, cored, cut into wedges