18th Century Drunken English Somerset Cider Chicken With Honey

From: Sous Chef Bentley

On Mar 5, 2008

This is embarrassing but I didn't realize cider was an alcoholic beverage until my husband came home & asked what I used instead of the cider. Apple cider, isn't that the same? No, he replied. Oh well, learn something new everyday. I substituted the leg-thighs with breasts & the house smelled wonderful. I loved the combination of cider, mustard & honey. Our chicken was very tender, but I found the skin not as crispy as I hoped which is probably the result of using apple cider. Great recipe & so simple to put together. I look forward to making this again, but with "cider". Thank you for posting this recipe.

From: MarraMamba

On Aug 20, 2007

Well i am ready to move back to 18th c somerset. In all seriousness, i cut this in half nd was really surprised at the depth of flavor without needing large amts of "herb help". Super super dish great for a weeknight with family or a special company dinner. Even more important, incredibly easy

From: AuntWoofieWoof

On Jul 26, 2007

This is really good. I tagged the recipe for the 'Zaar tag game. I used 2 chicken thighs, since it was just me. I used homemade apple cider that I got from a lady at the Farmers Market. I skinned the thighs before marinating it. I marinated it for about 4 hours. I baked it at 350 for 1 hour, turning the thighs a couple of timees while it was baking. I had it with my Garlic Butter Rice The two went really well together. I poured some of the juice from the dish over the chicken and rice. I will definitely be making this again. Thanks for such a great recipe FT.

From: Queen Dana

On Jul 28, 2009

I really enjoy cider and I used a brand called wood chuck. I think I should have removed the skin because I won't eat the skin and not a lot of flavor went through to the meat. My husband does eat skin and he really liked this.