Hairy Bikers Chicken Cider Casserole is made with chicken thighs, bacon, leeks, garlic, flour, cider, chicken stock, potatoes, peas, crème fraîche, mustard, and tarragon. It serves 6 and takes about 1 hour to prepare and cook.
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💗 Why You’ll Love This Chicken Cider Casserole Recipe:
- Rich Flavor: The combination of cider, mustard, and crème fraîche creates a rich, tangy, and slightly sweet sauce that’s full of flavor.
- Hearty and Satisfying: With chicken, bacon, and potatoes, this casserole is a filling and comforting meal.
- One-Pot Wonder: It’s a one-pot dish, making both cooking and cleanup easier.
- Great for Leftovers: The casserole reheats well, making it perfect for leftovers.
- Crowd-Pleaser: Its delicious taste appeals to both adults and children, making it great for family dinners.
❓ What Is Hairy Bikers Chicken Cider Casserole Recipe?
Hairy Bikers Chicken Cider Casserole is a hearty dish combining chicken thighs, smoked bacon, leeks, garlic, flour, dry cider, chicken stock, potatoes, peas, crème fraîche, wholegrain mustard, and tarragon, cooked together for a flavorful, comforting meal.
🍗 Hairy Bikers Chicken Cider Casserole 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 tarragon, leaves chopped
🍲 How To Make Hairy Bikers Chicken Cider Casserole
- In a big casserole that won’t catch fire, heat 1 tablespoon of oil. You can season the chicken and sear it on high heat in batches until both sides are lightly golden. If you need to, add another ½ tablespoon of oil. Use a slanted spoon to move to a plate.
- Fry the bacon until it is golden and crispy after adding it to the dish. Remove the chicken to a plate and leave the fat in the pan. Turn down the heat and add the garlic and leeks.
- For 3–4 minutes, until just softened, cook slowly. After you add the flour, stir and cook for one to two minutes.
- It’s time to add the cider and stock to the dish. First, add the chicken, bacon, and any juices that have been sitting out.
- Bring everything to a boil, then add the potatoes. Bring to a boil and cook with the lid off for 30 minutes. Then, remove the lid and cook for another 15 minutes. For the last two minutes, stir in the peas.
- Take it off the heat and add the mustard, crème fraiche, and most of the tarragon. Stir it in well. Sprinkle with the rest of the tarragon and a lot of freshly ground black pepper.
💭 Recipe Tips:
- Browning the Chicken: Make sure to brown the chicken well, as this adds depth of flavor to the casserole.
- Cooking Bacon: Cook the bacon until crispy, as it adds texture and a smoky flavor.
- Leeks Preparation: Clean the leeks thoroughly and slice them evenly for consistent cooking.
- Thickening the Sauce: Stir the flour well to avoid lumps. Cook it for a minute or two to remove the raw flour taste.
- Choosing Cider: Use a good quality dry cider for a balanced flavor. Avoid sweet ciders as they can make the dish too sweet.
🍚 What To Serve Chicken Cider Casserole?
Serve Chicken Cider Casserole with crusty bread to soak up the sauce, a green salad for freshness, steamed vegetables, or mashed potatoes for extra heartiness aversatile dish for various sides.
🎚 How To Store Leftovers Chicken Cider Casserole?
- Refrigeration: Cool the casserole completely and store it in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Place cooled portions in freezer-safe containers or bags and freeze for up to 3 months thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chicken Cider Casserole?
- Oven Method: Preheat your oven to 350°F (175°C) place the casserole in an oven-safe dish and cover with foil to retain moisture reheat for about 20-30 minutes, or until hot throughout.
- Microwave Method: For a quicker option, transfer a portion of the casserole to a microwave-safe dish. Cover and heat on medium power, stirring occasionally, until thoroughly warmed this usually takes about 3-5 minutes, depending on the microwave.
FAQ’S
Can I use chicken breasts instead of thighs in Chicken Cider Casserole?
Yes, you can use chicken breasts, but thighs are preferred for their juicier, more flavorful meat in your Chicken Cider Casserole.
What type of cider is best for Chicken Cider Casserole?
A dry cider works best as it adds a tangy flavor without too much sweetness for Chicken Cider Casserole.
How can I thicken the sauce if it’s too runny?
Mix a small amount of cornstarch with water and stir it into Chicken Cider Casserole, then simmer until thickened.
How do I know when the Chicken Cider Casserole is done?
The chicken should be thoroughly cooked, and the potatoes tender the sauce should be bubbly and slightly thickened in your Chicken Cider Casserole to be done.
Try More Hairy Bikers Recipe:
- Hairy Bikers Rhubarb Chutney
- Hairy Bikers Roasted Vegetable Lasagne
- Hairy Bikers Chicken Stew And Dumplings
Hairy Bikers Chicken Balti Nutrition Fact
Amount Per Serving
- Calories 178.67
- Cholesterol 30.53mg
- Sodium 180.33mg
- Potassium 60.67mg
- Total Carbohydrate 12.53g
- Dietary Fiber 0.85g
- Sugars 0.78g
- Protein 9.58g
- Vitamin C 2%
- Calcium 21%
- Iron 4%
Hairy Bikers Chicken Cider Casserole
Description
Hairy Bikers Chicken Cider Casserole is made with chicken thighs, bacon, leeks, garlic, flour, cider, chicken stock, potatoes, peas, crème fraîche, mustard, and tarragon. It serves 6 and takes about 1 hour to prepare and cook.
Ingredients
Instructions
- In a big casserole that won’t catch fire, heat 1 tablespoon of oil. You can season the chicken and sear it on high heat in batches until both sides are lightly golden. If you need to, add another ½ tablespoon of oil. Use a slanted spoon to move to a plate.
- Fry the bacon until it is golden and crispy after adding it to the dish. Remove the chicken to a plate and leave the fat in the pan. Turn down the heat and add the garlic and leeks.
- For 3–4 minutes, until just softened, cook slowly. After you add the flour, stir and cook for one to two minutes.
- It’s time to add the cider and stock to the dish. First, add the chicken, bacon, and any juices that have been sitting out.
- Bring everything to a boil, then add the potatoes. Bring to a boil and cook with the lid off for 30 minutes. Then, remove the lid and cook for another 15 minutes. For the last two minutes, stir in the peas.
- Take it off the heat and add the mustard, crème fraiche, and most of the tarragon. Stir it in well. Sprinkle with the rest of the tarragon and a lot of freshly ground black pepper.
Notes
- Browning the Chicken: Make sure to brown the chicken well, as this adds depth of flavor to the casserole.
- Cooking Bacon: Cook the bacon until crispy, as it adds texture and a smoky flavor.
- Leeks Preparation: Clean the leeks thoroughly and slice them evenly for consistent cooking.
- Thickening the Sauce: Stir the flour well to avoid lumps. Cook it for a minute or two to remove the raw flour taste.
- Choosing Cider: Use a good quality dry cider for a balanced flavor. Avoid sweet ciders as they can make the dish too sweet.