Chicken and Cider Stew


  • 4 chicken breast fillets
  • A good knob of butter
  • 1 tbsp minced garlic
  • 200g shallots, halved
  • 350g baby potatoes, quartered
  • 500ml cider
  • 125ml double cream
  • 1 tbsp dijon mustard
  • A bouquet garni (a few sprigs of rosemary, parsley and a bay leaf tied together)
  • 1 tsp thyme
  • 1 golden delicious apple, cored and diced


  • Melt the butter in a large pot
  • Add the garlic and cook for 30 seconds
  • Add the chicken and cook until brown
  • Add the shallots, apple, and potatoes followed by the thyme
  • Add the cider, cream, and mustard and top off with water if you need more liquid
  • Add the bouquet garni with salt and pepper to taste
  • Simmer for about an hour
  • Serve with crusty bread