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Somerset Chicken
Poultry
Somerset

Roast chicken with sauce of cider and cream.

This dish is known only since J.Salmon's 'Favourite Somerset Recipes'


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

5g butter
340g chicken, either left whole or cubed
1 large onion, chopped
60g plain flour
420ml chicken stock
280ml dry cider
salt and pepper to season
150g mushrooms, sliced
3 tablespoons chopped fresh parsley
140ml single cream

Melt 1/3 of the butter and gently fry the chicken and onion for 3-4 minutes. Remove from the pan and place in a casserole dish.
Melt the remaining butter and stir in the flour gradually, add stock and cider, stirring continuously to make a smooth sauce. Season well.
Add the mushrooms and 2 tablespoons of the chopped parsley.
Pour the sauce over the chicken and onion. Cover and cook in a preheated oven for 30-40 minutes.
Just before serving stir in the cream and garnish with the rest of the chopped parsley.




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