This Chicken and Cider Casserole is a rich and creamy dish perfect for a cozy dinner. The chicken is cooked in a flavorful cider sauce with bacon, leeks, and carrots, making it a comforting meal for any night.

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Ingredients Needed:

2 tablespoons Butter
4 Large Chicken Breasts
300 g Smoked Streaky Bacon
1 Red Onion
2 Large Leeks
2 Large Carrots
500 ml Dry Cider
500 ml Chicken stock
3 tablespoons Creme Fraiche
2 tablespoons Tarragon
2 tablespoons Wholegrain Mustard
2 tablespoons Cornflour
2 tablespoons Water

How To Make Chicken Cider Casserole Recipe?

Preheat the oven and melt butter: Set the oven to 170°C (fan-assisted). Melt butter in a large ovenproof dish on the stove over medium heat.
Brown the chicken: Add the seasoned chicken breasts and fry for 3-4 minutes per side until golden brown. Remove and set aside on a plate.
Cook the onion and bacon: Add the diced onion to the dish and fry for 3 minutes until soft. Stir in the bacon and cook for 5 minutes until browned.
Add the vegetables and liquids: Stir in the carrots, leeks, cider, and chicken stock. Bring to a gentle simmer.
Bake the casserole: Nestle the chicken breasts on top, cover, and bake for 1 hour 30 minutes.
Make the creamy sauce: In a small bowl, mix crème fraîche, cornflour, water, tarragon, and mustard.
Finish cooking: Remove the casserole from the oven, uncover it, and stir. Pour in the creamy mixture and mix well. Return to the oven, uncovered, for another 30 minutes until the sauce thickens.

Hairy Bikers Chicken Cider Casserole Recipe

Recipe Tips:

Use a large ovenproof dish: The dish should be big enough to fit all the ingredients without overcrowding. This helps everything cook evenly and allows the flavors to blend well.
Brown the chicken properly: Let the chicken turn golden brown before removing it from the pan. This adds extra flavor to the dish and keeps the chicken juicy inside.
Slice leeks and carrots evenly: Cutting them into similar sizes ensures they cook at the same speed, so you don’t end up with some pieces too soft and others still crunchy.
Mix the sauce well before adding: Make sure the crème fraîche, cornflour, water, tarragon, and mustard are fully combined to prevent lumps and create a smooth, creamy sauce.
Let the casserole rest before serving: After taking it out of the oven, let it sit for 5–10 minutes. This helps the flavors settle and makes the sauce thicker and creamier.

How To Store & Reheat Leftovers?

Refrigerate: Let the Chicken Cider Casserole cool completely. Store it in a sealed container in the fridge for up to 4 days.
Freeze: Once cooled, put it in freezer-safe containers, leaving some space. Freeze for up to 3 months.
Reheat: Pour the casserole into a pot and warm over low heat, stirring occasionally. Add a little stock or water if the sauce is too thick.

Nutrition Facts:

Calories: 796 kcal
Total Fat: 45g
Saturated Fat: 18g
Cholesterol: 210mg
Sodium: 980mg
Potassium: 1,150mg
Total Carbohydrate: 20g
Dietary Fiber: 3g
Sugars: 8g
Protein: 65g

Try More Hairy Bikers Coronation Recipes:

Hairy Bikers Stuffed Marrow Recipe
Hairy Bikers Slow Cooker Beef Bourguignon Recipe
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Hairy Bikers Chicken Cider Casserole Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

796

kcal

Ingredients

2 tablespoons Butter
4 Large Chicken Breasts
300 g Smoked Streaky Bacon
1 Red Onion
2 Large Leeks
2 Large Carrots
500 ml Dry Cider
500 ml Chicken stock
3 tablespoons Creme Fraiche
2 tablespoons Tarragon
2 tablespoons Wholegrain Mustard
2 tablespoons Cornflour
2 tablespoons Water

Directions

Preheat the oven and melt butter: Set the oven to 170°C (fan-assisted). Melt butter in a large ovenproof dish on the stove over medium heat.
Brown the chicken: Add the seasoned chicken breasts and fry for 3-4 minutes per side until golden brown. Remove and set aside on a plate.
Cook the onion and bacon: Add the diced onion to the dish and fry for 3 minutes until soft. Stir in the bacon and cook for 5 minutes until browned.
Add the vegetables and liquids: Stir in the carrots, leeks, cider, and chicken stock. Bring to a gentle simmer.
Bake the casserole: Nestle the chicken breasts on top, cover, and bake for 1 hour 30 minutes.
Make the creamy sauce: In a small bowl, mix crème fraîche, cornflour, water, tarragon, and mustard.
Finish cooking: Remove the casserole from the oven, uncover it, and stir. Pour in the creamy mixture and mix well. Return to the oven, uncovered, for another 30 minutes until the sauce thickens.

Notes

Use a large ovenproof dish: The dish should be big enough to fit all the ingredients without overcrowding. This helps everything cook evenly and allows the flavors to blend well.
Brown the chicken properly: Let the chicken turn golden brown before removing it from the pan. This adds extra flavor to the dish and keeps the chicken juicy inside.
Slice leeks and carrots evenly: Cutting them into similar sizes ensures they cook at the same speed, so you don’t end up with some pieces too soft and others still crunchy.
Mix the sauce well before adding: Make sure the crème fraîche, cornflour, water, tarragon, and mustard are fully combined to prevent lumps and create a smooth, creamy sauce.
Let the casserole rest before serving: After taking it out of the oven, let it sit for 5–10 minutes. This helps the flavors settle and makes the sauce thicker and creamier.