cider braised chicken thighs with spring greens

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Cider braised chicken thighs with spring greens

Looking for an easy but impressive way to cook and serve chicken thighs? Here’s why our cider-braised chicken makes an elegant spring dinner…

1 tbsp cold-pressed rapeseed oil

1.5kg chicken thighs

500ml dry cider

300ml chicken stock

400g asparagus

260g large spring onions

3 little gem lettuce hearts, halved lengthways

Boiled and buttered new potatoes to serve (optional)

For the watercress oil

80g watercress

20g chives

200ml cold-pressed rapeseed oil

For the mayo

1 medium egg yolk

1 tsp English mustard

1 tbsp cider vinegar

Ingredients

Meals & Dishes