One Pot Cider Chicken with Potatoes & Cream

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One Pot Cider Chicken with Potatoes & Cream
J
Jane

Servings:
4-6
Prep time:
00:15
1 Rating
5

A One-pot savory and fruity chicken dish with cider, mustard, and cream

Ingredients

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 tsp salt
  • 2 1/2 lbs chicken thighs, bone-in, skin on
  • 1 lb baby potatoes, 1/3" slices
  • Coq Au Vin blend
  • 2 cups (16 fl oz) hard cider
  • 2 tbsp Dijon mustard
  • 2 tbsp cornflour mixed with 2 tbsp water
  • 1 cup crème fraîche / sour cream
    1 
handful flat leaf parsley, roughly chopped

Instructions

  1. Slow Cook 1) Heat the oil in a skillet; soften onion for 2 minutes 2) season chicken thighs with salt 3) add chicken thighs & brown skin side down for 3 minutes 4) transfer mixture to cooker 5) add potatoes & Coq au Vin blend to cooker 6) add cider to skillet to briefly deglaze 7) stir mustard into cider and transfer to cooker 8) Cover & cook on LOW: 7 hours or HIGH: 3 hours 9) remove lid & stir in crème fraîche / sour cream
  2. Pressure Cook 1) Heat the oil on sauté function; soften onion for 2 minutes 2) season chicken thighs with salt 3) add chicken thighs & brown skin side down for 3 minutes 4) add potatoes & Coq au Vin blend to cooker 5) stir cider & mustard together in a jug & add to the cooker 6) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 12 minutes. 6) Vent with Quick Pressure Release 7) remove lid & stir in crème fraîche / sour cream

Tips

subtitute chicken for 2-1/2 lbs pork shoulder, 2" cubes. Increase cook times: Slow Cook LOW: 8 hours or HIGH: 3 - 4 hours Pressure Cook manual / pressure 30 minutes