Chicken Cooked in Perry

We thought we’d share a recipe you may remember from Wright’s. You can make use of Skyborry Perry or Hallets Cider (and finish off the rest of the bottle alongside). 

Ingredients:
2 chicken legs or thighs, skin on
4 shallots, peeled and chopped finely
2 garlic cloves, finely chopped
250ml perry or cider
1 tbsp Dijon mustard
1 sprig of thyme
100ml double cream
1 tbsp olive oil
25g butter

Method:

1. Melt the butter and oil together in a heavy based frying pan with a lid.
2. Add the chicken and sear until golden brown on all sides. Remove the chicken to a plate and tip in the shallots and garlic. Cook on a medium heat until pale gold and soft.
3. Add the thyme, put the chicken back in and pour in the perry or cider. Put a lid on and simmer for 45 mins to an hour depending on the size of the chicken pieces.
4. Take out the chicken and leave under some foil to rest. 
5. Turn up the heat to reduce the sauce, add the cream and simmer until it starts to thicken. Whisk in the mustard and pour over the chicken to serve.