One Pot Cider Chicken with Potatoes & Cream

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 (called a slurry)
• 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 the cornflour mixture 10) replace lid for a couple minutes for the sauce to thicken 11) remove lid and stir in crème fraîche / sour cream to serve
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 the cornflour mixture 8) replace lid for a couple minutes for the sauce to thicken 9) remove lid & stir in crème fraîche / sour cream to serve

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