Hairy Bikers Somerset Chicken Recipe

This creamy, bubbling Hairy Bikers Somerset Chicken Recipe is made with tender chicken breasts, sweet dessert apples, and vintage cheddar, all ready in just under an hour. The real magic happens when you pull the dish from the grill, revealing a golden, molten cheese crust sitting atop the rich cider sauce. I absolutely love how the tang of the grain mustard cuts through the richness of the double cream.

Jump to Recipe

Why This Classic Works

This dish captures the essence of the West Country by combining its three most famous exports: cider, apples, and cheddar cheese. I used to worry that cooking chicken in cider would make the sauce too sweet, but I learned that the addition of grain mustard and savory chicken stock provides the perfect counterbalance. It transforms simple poultry into something hearty and sophisticated.

The mistake many people make is rushing the sauce reduction, leaving it too thin before adding the cream. I discovered that taking the time to simmer the cider properly concentrates the apple flavour, ensuring the final sauce coats the chicken beautifully rather than sliding right off. It is pure comfort food that feels special enough for a dinner party.

Hairy Bikers Somerset Chicken Recipe Ingredients

• 6 boneless chicken breasts, skin on (or skinless if preferred)
• 3 tbsp olive oil
• 75g butter, divided
• 2 onions, peeled and sliced
• 4 tbsp plain flour
• 2 tbsp wholegrain mustard
• 2 dessert apples, peeled, cored, and sliced into batons
• 110g button mushrooms, sliced
• 250ml chicken stock
• 300ml dry cider
• 250ml double cream
• 1 tbsp fresh sage, finely chopped
• 300g mature Cheddar cheese, grated

How To Make Hairy Bikers Somerset Chicken Recipe

1. Sear the Chicken: Preheat your oven to 200°C (Fan 180°C). Season the chicken breasts generously. Heat 2 tablespoons of the oil and 50g of the butter in a large frying pan. Fry the chicken breasts for 1-2 minutes on each side until the skin is golden brown. Transfer them to a deep roasting tin and bake for 25 minutes until cooked through.
2. Sauté the Vegetables: While the chicken roasts, add the remaining oil and butter to the same pan. Fry the sliced onions for 4-5 minutes until soft but not browned. Stir in the flour and mustard and cook for 2 minutes to cook out the raw flour taste. Add the apple batons and mushrooms, cooking for another minute.
3. Make the Cider Sauce: Pour in the chicken stock and bring to a boil, stirring to deglaze the pan. Add the cider, bring back to the boil, and simmer gently for 5 minutes. Stir in the double cream and chopped sage, then simmer for a further 5 minutes until the sauce has thickened slightly. Season with salt and pepper.
4. Grill the Cheese Topping: Remove the chicken from the oven and pour the creamy sauce over the breasts to cover them completely. Preheat your grill to high. Scatter the grated Cheddar cheese over the top and grill for 4-5 minutes until the cheese is bubbling and golden.

Recipe Tips

• Choose the right cider: Use a dry cider rather than a sweet commercial brand. A dry vintage cider adds depth and acidity, whereas sweet cider can make the final dish cloying when combined with the apples and cream.
• Don’t skip the sear: Even though the chicken finishes in the oven, searing it first renders the fat and develops a golden colour that adds flavour to the final dish.
• Check the sauce consistency: If your sauce feels too thin after adding the cream, let it bubble for a few extra minutes before pouring it over the chicken. It should be thick enough to cling to the back of a spoon.
• Cheese selection matters: Use a strong, mature Cheddar. A mild cheese will get lost against the bold flavours of mustard and cider.

What To Serve With Somerset Chicken

The absolute classic pairing for this dish is a fluffy baked potato with a knob of butter, as the skin soaks up the creamy cider sauce wonderfully. Steamed green beans or tenderstem broccoli also work well to add a fresh crunch that cuts through the richness of the cheese and cream. For a more comforting supper, serve it alongside buttery chive mash.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, ensuring the chicken is piping hot. I don’t recommend freezing this dish, as the cream and cheese sauce tends to split and become grainy upon thawing.

FAQs

Can I use chicken thighs instead of breasts?
Yes, bone-in chicken thighs work brilliantly and stay very moist. You may need to roast them for 35-40 minutes instead of 25 to ensure they are fully cooked before adding the sauce.

What can I use instead of alcohol?
If you prefer not to use cider, substitute it with cloudy apple juice mixed with a teaspoon of cider vinegar to mimic the acidity. The flavour will be sweeter, so you might want to increase the mustard slightly.

Can I make this in advance?
You can roast the chicken and make the sauce ahead of time. Store them separately in the fridge, then combine, top with cheese, and bake until heated through before grilling the top.

Nutrition

• Calories: 680 kcal
• Total Fat: 48g
• Saturated Fat: 26g
• Cholesterol: 185mg
• Sodium: 650mg
• Total Carbohydrate: 18g
• Protein: 42g

Try More Recipes:

• Hairy Bikers Scotch Broth Recipe
• Hairy Bikers Chocolate Brownies Recipe
• Hairy Bikers Beef Brisket Recipe