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Free Range Chicken, Chestnut Mushrooms & Leeks in a Creamy Cider Sauce

A winter warmer that is full of flavour.

Ingredients

For the poached chicken

  • 4 free-range chicken breasts
  • Salt and freshly ground black pepper
  • 250g / 81⁄2 oz butter
  • Handful of chestnut mushrooms
  • 2-3 leeks, washed and sliced

For the cider cream sauce

  • 200g / 7oz butter + extra for frying
  • 2 shallots, 2 garlic cloves chopped
  • 200g / 7oz leeks
  • 6 tbsp chopped fresh thyme leaves
  • 200ml / 7fl oz Westons Premium Organic Cider
  • 300ml / 10fl oz chicken stock
  • 100ml / 3 1⁄2fl oz double cream

Method

For the poached chicken

Bring a saucepan of water to the boil. Season the chicken and wrap tightly in cling film, then poach in the boiling water for 12-15 minutes.

Remove the wrapped chicken from the pan and set aside on a warm, covered plate.

Heat 200g butter over a medium heat until it is foaming. Add the poached chicken and mushrooms and cook for 4-5 minutes, or until the chicken is golden brown on both sides.

In a separate pan, lightly sauté the leeks in the remaining butter. Remove the chicken from the pan and slice.

For the cider cream sauce

Heat a tablespoon of the butter and add the shallots, garlic and thyme and fry for 3-4 minutes, until the shallots have softened.

Add the cider and simmer for 3-4 minutes until the liquid has reduced by half, then add the stock and the remaining butter.

Simmer for 6-8 minutes, until the liquid has reduced by half. Turn down the heat and add the cream.

Divide the leeks and place chicken breast on top. Spoon over the mushrooms and top with the cider cream sauce.

Download the Poached free range chicken, chestnut mushrooms & leeks in cider cream sauce Recipe Sheet

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