There’s something so undeniably British about the smell of cider bubbling away in a big pot of chicken, leeks, and bacon. It takes me straight back to my mum’s kitchen on a Sunday — windows steamed up, Radio 2 on, and the whole house smelling like something good was about to happen. This is one of those recipes that feels like a hug. A proper, belly-warming, second-helpings kind of dish.
I first made this Chicken Cider Casserole when we had friends over in October — you know, the sort of night when everyone shows up in wellies and leaves their damp jackets piled in the hall. It was perfect. It’s hearty without being heavy, creamy but still fresh thanks to that mustard and tarragon. We mopped up every bit of sauce with crusty bread and no one even pretended to be polite about seconds.
Why You’ll Love It
- Big flavour with very little fuss — most of it cooks in one pot
- Makes the house smell like a pub kitchen in autumn — in the best way
- Brilliant for feeding a crowd or a hungry family
- Reheats like a dream (some say it’s even better the next day)
- Uses everyday ingredients but tastes like a fancy weekend number
- You can tweak it easily depending on what’s in your fridge
Ingredients
- 1½ tbsp olive oil
- 2 x 640g packs chicken thigh fillets, halved
- 1 x 250g pack smoked bacon lardons
- 500g leeks, trimmed and thickly sliced
- 3 garlic cloves, sliced
- 3 tbsp plain flour
- 500ml dry cider
- 500ml chicken stock
- 500g baby new potatoes, halved
- 150g frozen peas
- 75g crème fraîche
- 2 tbsp wholegrain mustard
- ½ x 20g pack fresh tarragon, leaves chopped
How to Make It
Brown the chicken properly:
Heat 1 tbsp of oil in a large casserole dish. Season the chicken and sear it in batches until golden on both sides. Don’t cram the pan — it needs room to brown. Set aside on a plate when done.
Crisp up the bacon:
Add the bacon lardons to the same pan and cook until they’re golden and slightly crisp. Leave the bacon fat in the pan — it’s liquid gold for flavour.
Soften your veg:
Turn the heat down a notch. Chuck in the leeks and garlic, and gently cook for 3–4 minutes until they soften and smell lovely. No need to rush — let them go a bit sweet.
Stir in the flour:
Sprinkle in the flour and stir it through the leeks for a minute or two. It’ll look a bit claggy — that’s fine. Just make sure there are no dry bits.
Pour in the good stuff:
Slowly add the cider and chicken stock, stirring all the while to avoid lumps. Pop the chicken and bacon (and their juices) back in the pan. Give it all a good mix.
Time to simmer:
Bring to a boil, then add the halved potatoes. Keep the lid off and let it gently bubble for 30 minutes, then take the lid off and go another 15 so it thickens a touch.
Add the green bits and finish:
In the last couple of minutes, toss in the peas. Once they’re bright green, take it off the heat and stir through the crème fraîche, mustard, and most of the tarragon. Give it a taste. Add pepper. Add more mustard if it needs a kick.
Serve it up:
Ladle it into bowls, sprinkle with the last of the tarragon, and serve with a big chunk of bread for mopping. Job done.
Common Mistakes and How to Dodge Them
Why is my sauce lumpy?
You might’ve rushed the flour stage. Make sure it’s stirred in well and give it a minute before adding the liquid.
Can I use sweet cider?
Technically yes, but it can overpower the dish. Go for a dry cider — it keeps things balanced and savoury.
Why’s my chicken a bit dry?
You probably used breast meat. Thighs are your friend here — they stay juicy even after a long simmer.
The potatoes aren’t soft enough — what gives?
Chop them smaller next time, or let the casserole simmer a bit longer with the lid on. Fork-tender is what you’re aiming for.
Storage and Reheating
Pop any leftovers into an airtight tub and refrigerate for up to 4 days.
Reheat on the hob with a splash of stock or water, gently stirring to bring it back to life.
In the microwave, go medium power and give it a stir halfway through to keep things creamy.
Freezing? Absolutely. It freezes brilliantly — just don’t add the crème fraîche until after reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but thighs really do better here. They stay moist and pack more flavour. If you use breasts, shorten the simmer time.
What if I don’t like tarragon?
Swap it for parsley or thyme — no harm done. The tarragon adds a slight aniseed kick, but it’s not a deal-breaker.
Can I make this dairy-free?
Yep. Just leave out the crème fraîche or use a dairy-free alternative. It won’t be quite as rich, but it’ll still be lush.
Do I have to use bacon?
Nope! You can leave it out or use a veggie version. You’ll miss the smoky depth, but it’ll still be a cracking casserole.
Nutrition Facts (Per Serving)
- Calories: 179
- Fat: 8g
- Carbs: 13g
- Protein: 10g
- Sodium: 180mg
- Sugar: 0.8g
More Hairy Bikers Recipe:
Hairy Bikers Chicken Cider Casserole
Description
A warming one-pot chicken casserole with cider, leeks, and bacon — tangy, creamy, and deeply comforting.
Ingredients
Instructions
- Brown chicken thighs in oil, set aside.
- Cook bacon in same pan until crisp.
- Soften leeks and garlic, then stir in flour.
- Add cider, stock, and return chicken and bacon to pot.
- Add potatoes, simmer for 45 minutes total.
- Stir in peas, crème fraîche, mustard, and tarragon.
- Serve hot with crusty bread.
Notes
- Don’t skip the flour step — it makes the sauce luscious.
- Use a dry cider — sweet ones can overpower the dish.
- Add peas right at the end to keep them vibrant.
- Tastes even better the next day.