Ready in a few simple steps, this Mustard and apple chicken bake is a must-try for dinner. It's a creamy and warming dish you'll love in the colder months.
- Serves4
- Cook time55 minutes
- Prep time15 minutes
Ingredients
- 4 Coles Australian RSPCA Approved Chicken Marylands (or 1.4kg chicken pieces on the bone)
- 2 bacon rashers, finely chopped
- 1 brown onion, cut into wedges
- 2 garlic cloves, crushed
- 1 cup (250ml) apple cider or apple juice
- 1 tbs Dijon mustard
- 2 cups (500ml) chicken stock
- ½ cup (125ml) thickened cream
- 1 tbs coarsely chopped tarragon
- 20g butter
- 2 red apples, cored, cut into wedges
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Heat a large non-stick frying pan over high heat. Cook chicken for 3 mins each side or until golden. Transfer to a baking dish.Step 2
Add the bacon and onion to the pan. Cook, stirring occasionally, for 2 mins or until onion softens. Add garlic and cook for 30 secs or until fragrant. Add apple cider or apple juice. Bring to the boil. Cook, stirring, for 5 mins or until liquid reduces by half. Add mustard, stock, cream and tarragon. Bring to the boil. Pour over the chicken. Bake for 35 mins or until chicken is cooked through and the sauce thickens slightly.
Step 3
Meanwhile, melt butter in the frying pan over high heat. Add the apple and cook, turning occasionally, for 2-3 mins or until caramelised. Transfer to a bowl.
Step 4
Add apple to chicken mixture. Bake for 5 mins or until just tender. Season.
