Cider Chicken

Here is the first of this week’s new recipes: a tasty and filling meal, using cider to add a different flavour.  Just 1 point per serving on No Count and 7 points per serving if tracking (including 50g rice).

Ingredients (serves 4):

  • 4 chicken breasts, cut into pieces
  • 4 bacon medallions, cut into pieces
  • 6 celery sticks, chopped
  • an onion, cut into wedges
  • 150g chestnut mushrooms, sliced
  • 3 tsps wholegrain mustard
  • a chicken stock cube
  • 3 tbsp Yeo Valley 0% crème fraiche
  • 250ml dry cider (4 points)

Method:

  1. Pre-heat the oven to 180C
  2. Put the chicken, bacon, celery, mushrooms and onion into a casserole dish, and sprinkle the stock cube over the top.
  3. Pour the cider into a jug, add the mustard and stir. Pour over the chicken and season well.
  4. Cook in the oven for an hour, stirring once after half an hour.
  5. Take out and stir in the crème fraiche. Enjoy!

Served here with brown rice (50g per person if following WW).

4 thoughts on “Cider Chicken”

  1. This is the best recipe yet Helen…completely delicious and I’m struggling to resist eating up all the leftovers! Mmmmmm!

    1. Hi Shona, really glad you like it. Your NC fritters and ice-cream have been very popular so thanks again for sending them in. Hope you have a fab week ahead and good luck with your weigh in, Helen xxx

    1. Aww thank you Maureen – and thank you to your husband too. Really glad you enjoyed it! Hope you have a lovely afternoon, Helen xxx

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