Scrumpy Chicken

By | October 7, 2009



(An extremely, tasty and popular dish for any Pub or Restaurant.)


6 chicken breasts

6 rashers streaky bacon finely chopped

1 crushed clove of garlic

1 finely chopped onion

1 finely chopped eating apple

1/2 pint of cider

Ready-made English Mustard

1 Bay leaf

1teas dried or 2 teas fresh tarragon

1/2 teaspoon of mild curry powder

1/4 pint whipping or double cream

Grated cheese and bread crumbs

Gently fry the bacon in a little oil until it begins to brown  add the finely chopped onion apple and garlic and continue to cook until soft and translucent  remove to a casserole dish. Coat the chicken breasts with the mustard and fry in the same pan to seal sprinkle on the tarragon  remove to casserole.  Add the cider to the pan and bring up to heat to rinse out  all the juices,  pour over the chicken  and then add the bay leaf and curry powder with a pinch of salt and pepper.  Cover and place in a pre-heated oven at 180c gas mark 4  for 1/2 to 3/4 hour until chicken is cooked and tender.  Strain the juices into a saucepan and add the cream simmer to thicken.  Place the chicken breasts in a large wide dish pour over the sauce top with grated cheese and bread crumbs and brown under a hot grill.

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