Cider & Thyme Slow-Cooked Chicken

A proper Scottish comfort dish. The Pure Apple cider does all the heavy lifting — braising the chicken low and slow into something rich, fragrant and deeply satisfying.

75 minutes

What You'll Need

Ingredients

Scottish Pure Apple Cider

£34.95

330 milliliters Lost Orchards Scottish Pure Apple Cider
8 pieces chicken thighs, bone-in and skin-on
200 milliliters chicken stock
4 pieces garlic cloves, crushed
6 pieces fresh thyme sprigs
2 tablespoons wholegrain mustard
150 milliliters crème fraîche
1 pieces onion, finely sliced
2 tablespoons olive oil
1 pinch salt and black pepper

Steps

This is just a guide; take liberties depending on your taste and ensure all meat is thoroughly cooked before consuming.

1. Season and brown the venison

Toss 800 grams venison haunch or shoulder, diced in 2 tablespoons plain flour and season well with 1 pinch salt and black pepper. Heat 2 tablespoons olive oil in a large casserole over high heat and brown the venison in batches — don't overcrowd the pan. Set aside.

2. Soften the aromatics

Reduce heat to medium. Add 6 pieces shallots, halved to the same pan and cook for 5 minutes until caramelised at the edges. Add 3 pieces garlic cloves, sliced and cook for 1 minute more.

3. Add the cider

Pour in 330 milliliters Lost Orchards Scottish Dark Berries Cider and let it bubble for 3 minutes, scraping up all the good stuff from the bottom of the pan.

4. Build the stew

Return the venison to the pan. Add 400 milliliters beef stock, 3 pieces fresh rosemary sprigs, and 2 tablespoons redcurrant jelly. Stir, bring to a gentle simmer, then cover and cook on the lowest heat for 1 hour 30 minutes until the venison is tender and the sauce is glossy.