Somerset Chicken


serves 4
4 chicken breasts, about 175 g (6 oz) each, skinned, boned and cut into bite-sized pieces
2 level tbsp plain wholemeal flour
2 onions, skinned and chopped
175 g (6 oz) button mushrooms, thinly sliced
2 tsp (10 ml) dried mixed herbs
2 tbsp (30 ml) finely chopped fresh parsley
salt and pepper, to taste
2 lb (900 g) floury potatoes, scrubbed and thinly sliced
1 1/4 cup (300 ml) 1/2 pint dry cider
1 1/4 cup (300 ml) 1/2 pint chicken or vegetable stock
parsley sprig, to garnish


1. Toss the chicken in the flour and place in a casserole.

2. Cover with the onions, mushrooms, herbs, chopped parsley and seasoning.

3. Arrange the potato slices neatly over the top, then pour over the cider and stock.

4. The potatoes should be just covered with the liquid. Add extra stock if necessary

5. Cover and cook at 190°C (375°F) mark 5 for 1 hour.

6. Remove cover and cook for a further 15 minutes, until browned on top.

7. Serve hot, garnished with a parsley sprig.

What did you think?

22 people have helped to review this recipe. Thankyou!

Not so good
posted by richhayley @ 08:17PM, 11/19/09
I'm afraid i tried this recipe and it didn't turn out so good. the potatoe didn't really cook on the top, and i left it in longer to try and get them cooked.
Somerset Chicken
posted by Maria @ 11:13AM, 2/07/10
A very easy recipe with brilliant results. The chicken was tender and very tasty. Although I did find that I had to add more liquid than the recipe called for. After one hour of cooking I drained off some the the liquid to make a sauce to compliment the dish which worked brilliantly. Will definitely be cooking this again.
posted by Suemc @ 12:42PM, 5/03/12
I used chicken thighs which I browned first, then cooked the onions and mushrooms in the pan the chicken was in, removing excess oil first. Once coloured, I added chopped rosemary then deglazed the pan with the cider. I added the chicken pieces back to the pan then topped up with stock before seasoning. Rather than adding sliced potatoes on top, I added chunks to the liquid and cooked on the hob with the lid on for 30 minutes.
Contact us
Advertise with us

Sign up to the newsletter for updates and new recipe ideas.
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved