Chicken Stew with Apple, Cider and Mustard

• 700 g chicken thigh fillets, cut into large pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp flour
• 250 ml dry apple cider; alcohol-free alternative: 200 ml cloudy apple juice, 50 ml extra chicken stock and 1 tsp apple cider vinegar
• 250 ml chicken stock
• 2 firm apples, cored and cut into wedges
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp Dijon mustard
• 1 tbsp wholegrain mustard
• 100 ml crème fraîche
• ½ tsp salt, plus extra to taste
• ¼ tsp black pepper, plus extra to taste

How to make it

1. 1

   Pat the chicken dry and season with the salt and pepper. Heat the olive oil in a large Dutch oven over medium heat. Brown the chicken on all sides in batches; set the pieces aside on a plate.

2. 2

   Cook the onion in the same pan for 4 minutes, until softened. Add the garlic and cook for 30 seconds.

3. 3

   Sprinkle the flour over the onion and stir for 1 minute. Pour in the cider. If using the alcohol-free option, add the apple juice, the extra 50 ml of stock and the apple cider vinegar now. Scrape up any browned bits from the bottom of the pan.

4. 4

   Add the chicken stock, thyme and bay leaf. Return the chicken to the pan and bring gently to a boil. Reduce the heat to low, cover the pan and simmer gently for 15 minutes.

5. 5

   Add the apple wedges and simmer for another 10 minutes with the pan covered, until the chicken is cooked through and the apples are soft but mostly hold their shape.

6. 6

   Stir the Dijon mustard, wholegrain mustard and crème fraîche into the sauce. Heat for another 2 minutes without letting the stew boil. Remove the bay leaf and taste to see if it needs extra salt or pepper.

7. 7

   Serve hot with crusty bread or boiled potatoes.