Cider Braised Chicken Thighs with Spring Vegetables

Cider Braised Chicken Thighs with Spring Vegetables gives you that fancy Sunday dinner feeling. Luckily, it’s super simple to make in one pot. Serve it with brown rice, couscous, or your favorite grain.

Author: Renee Rendall
Prep Time: 13
Cook Time: 45
Total Time: 58 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: British

Ingredients

Scale

1 tablespoon vegetable oil
60 grams pancetta or bacon lardons
6 boneless skinless chicken thighs*
3 green onions, sliced
1 stick celery, chopped fine
2 cloves garlic, peeled and chopped fine
1 teaspoon dried tarragon
1/2 teaspoon salt
5 grinds or 1/4 teaspoon black pepper
250 ml cider (alcoholic)
150 grams frozen petit pois or peas
1 teaspoon mustard (use your favorite variety)
1 head Little Gem lettuce, chopped (substitute about a cup of chopped Romaine if you can’t find Little Gem)

Instructions

Heat the oil over medium heat in a wide frying pan or casserole with a lid. Add the pancetta or bacon and cook them, stirring occasionally, until they start to brown a bit.
Scoot your lardons out of the way and add your chicken thighs. Cook them for about 5 minutes on the first side, then turn them over and add the green onions, celery, and garlic. Give it a bit of a stir to even things out. Also add the tarragon, salt, and pepper and cook all this for another five minutes.
Next, pour in the cider and add the frozen peas, and stir those in evenly. Bring the liquid to a boil, then put the lid on and turn the heat down as low as it will go. Let this cook for 15-20 minutes or until your chicken is cooked through.
Once your chicken is cooked through, stir in a bit of your favorite mustard and add the chopped lettuce to the top. It will wilt gently from the heat. Turn the heat off and serve as is over brown rice or your favorite grain.