Baked Chicken Thighs With Cider, Wholegrain Mustard & Rodda’s Cornish Clotted Cream
Mains
/

Baked Chicken Thighs With Cider, Wholegrain Mustard & Rodda’s Cornish Clotted Cream

This is a delicious dish to bring to the table when you're looking for something comforting. It’s an all-in-one dish and it’s very simple to put together. Chicken thighs have so much flavour and stay beautifully moist as they’re cooking, while leeks are about to come into season. A little wholegrain mustard gives the dish warmth, and a few generous spoonfuls of Rodda’s Cornish clotted cream create a deliciously rich and creamy sauce. Serve this with something like celeriac and potato mash (you can also add a spoonful of Rodda’s Cornish clotted cream to this too) and buttered seasonal purple sprouting broccoli for the ultimate comfort food.
Save To My Favourites
Serves
3-4
Total Time
1 Hour 15 Minutes
Ingredients
6 organic or free-range chicken thighs
2 tbsp of olive oil
6 rashers streaky bacon, cut into small pieces
1 onion, finely chopped
2 cloves of garlic, thinly sliced
2 small to medium leeks, trimmed, rinsed & cut into 1-2 cm rounds
2 sprigs of rosemary
A handful of sage leaves, roughly ribboned
450ml of medium dry cider
227g of Rodda’s Cornish clotted cream
1 tbsp of wholegrain mustard
½ bunch flat-leaf parsley, leaves picked & chopped
Sea salt & freshly ground black pepper
Equipment Needed
Large heavy casserole or roasting dish
Cooking tongs
Spatula
Large plate
Kitchen knife
Chopping board
Method
Step 1

Preheat the oven to 190°C /170°C Fan/Gas Mark 5. Season the chicken thighs all over with salt and pepper. Place a large heavy casserole or roasting dish on medium/high heat. Add the olive oil, and when it’s hot, carefully place the seasoned chicken thighs, skin side down, into the dish. Fry them for 4-5 minutes on each side or until nice and golden. Lift the chicken out of the dish onto a plate but leave the dish on the heat.

Step 2

Add the bacon pieces to the dish and fry for a few minutes until they are just beginning to crisp a little around the edges. Now scatter in the chopped onion and garlic along with the sage and rosemary sprigs, and stir well. Cook the onions for 4-5 minutes or until they are nice and soft, and smell lovely and sweet. Add the leeks and stir well, now nestle the chicken thighs, skin side up, back into the pan. Pour in the cider and bring to a gentle simmer. Place the dish, uncovered, into the middle of the preheated oven and cook for 45-50 minutes.

Step 3

Remove the dish from the oven and set it back on the stove over medium heat. Lift the chicken out onto a plate and cover it with foil while you turn your attention back to the sauce. Stir in the Rodda’s Cornish clotted cream and the mustard and bring the pan back up to a simmer. Cook, stirring once or twice until the sauce has thickened slightly and looks lovely and rich. Stir in the parsley, return the chicken to the pan, warm through and bring to the table.

Step 4

Serve this with side dishes like celeriac and potato mash with more Rodda’s Cornish clotted cream stirred through and buttered purple sprouting broccoli.

Recipe created by chef and food writer Gill Meller in collaboration with Rodda's

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily