This Summer Chicken Recipe is inspired by a culinary tour across South Wales, with Food & Drink Wales, in which we got to dig for our own Pembrokeshire Earlies. I have made it with Welsh Cider and baby leeks so it uses lots of local Welsh products. Pembrokeshire Earlies are available from late May, you can of course use any type of new potatoes, but these have such a wonderful nutty flavour they go really well in the dish.
This Summer Chicken One Pot with Welsh Cider is a really simple recipe, which makes it an ideal choice for a family dinner without the fuss. As its all in the one pot, there’s barely any washing up to do either – Always a bonus.
Serves – 4
Preparation time – 10 minutes
Cooking time – 30 minutes
Recipe – Summer Chicken One Pot with Welsh Cider
Pack of bacon lardons
8 Skinless Boneless Chicken Thighs
A bunch of baby Welsh leeks sliced
2 Celery sticks sliced
3 cloves of garlic, peeled and sliced
500 ml of Welsh Cider (I used Hallets Cider)
250 ml chicken stock
600 g Pembrokeshire Earlies
400 g frozen petit pois
1 Tbsp Wholegrain mustard
Herbs (we used mixed fresh sage and tarragon)
Salt and pepper to taste
Heat a generous glug of oil in a casserole pot with a lid. Then add the lardons, cooking them until they start to colour
Next, add the chicken thighs and cook for a medium heat for about 5 minutes. Pile the lardons on top of the chicken if needed to stop them burning.
Then add the leek, garlic and celery to the pan and give it all a good stir. Then pour in the cider and the chicken stock, along with the peas and potatoes. Bring to the boil and then cover and turn down to a simmer. Cook for 20 – 25 minutes, ensuring the chicken is fully cooked through.
When ready, season to taste. Then add the mustard and stir through before topping with the fresh herbs.
Serve in bowls with a side of crusty bread to mop up all the juices.
Disclosure: I was given the Welsh Cider and the Pembrokeshire Earlies to sample by Food and Drink Wales. However, I was not requested to produce a recipe.
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