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

A winter warmer that is full of flavour.


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


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 saut� 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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