This hearty chicken cider casserole is made with tender chicken thighs, smoked bacon, leeks, and baby new potatoes in a creamy cider and tarragon sauce. It is a rich, comforting one-pot meal that the whole family will love. Ready in under 2 hours and serves 6.
I make this every autumn when the evenings draw in and we need something warming. It is one of those recipes where the house smells incredible while it cooks.
Chicken Cider Casserole Ingredients
- 1½ tbsp olive oil
- 2 x 640g packs chicken thigh fillets, halved
- 1 x 250g pack smoked bacon lardons
- 500g leeks, trimmed and thickly sliced
- 3 garlic cloves, sliced
- 3 tbsp plain flour
- 500ml dry cider
- 500ml chicken stock
- 500g baby new potatoes, halved
- 150g frozen peas
- 75g crème fraîche
- 2 tbsp wholegrain mustard
- ½ x 20g pack tarragon, leaves chopped
- Sea salt and freshly ground black pepper
How To Make Chicken Cider Casserole
- Brown the chicken: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Heat 1 tbsp of olive oil in a large, flameproof casserole dish over high heat. Season the chicken thigh pieces with salt and pepper, then sear in batches until lightly golden on both sides. Remove to a plate.
- Cook the bacon: Add the smoked bacon lardons to the same pot and fry until golden and crispy. Remove and add to the plate with the chicken.
- Soften the vegetables: Reduce the heat and add the remaining ½ tbsp of oil. Stir in the sliced leeks and garlic and cook gently for 3-4 minutes until softened. Sprinkle in the plain flour and cook for 1-2 minutes, stirring constantly.
- Build the sauce: Return the chicken and bacon to the pot, including any resting juices. Pour in the dry cider and chicken stock, stirring to combine and scrape up any flavourful bits from the bottom. Bring to a boil, then add the halved baby new potatoes.
- Bake the casserole: Cover with a lid and cook in the oven for 30 minutes. Remove the lid and cook for a further 15 minutes, or until the chicken is tender and the potatoes are cooked through.
- Finish and serve: Stir in the frozen peas for the final 2 minutes of cooking. Remove from the heat and stir through the crème fraîche, wholegrain mustard, and most of the chopped tarragon. Serve scattered with the remaining tarragon and black pepper.
What Is the Secret to Perfect Chicken Cider Casserole?
- Choose dry cider: A dry, unsweetened cider gives the best crisp, savoury flavour. Avoid sweet or fruity ciders as they can make the sauce too sugary.
- Brown the meat properly: Searing the chicken and bacon first builds a deep base of flavour. Do not skip this step or overcrowd the pan.
- Deglaze the pot: When you pour in the cider and stock, scrape the browned bits off the bottom. This adds a huge amount of savoury depth to the sauce.
- Use thigh fillets: Chicken thighs stay juicy during long cooking. Breasts can dry out, so thighs are the better choice for any casserole. If you enjoy similar one-pot chicken dishes, try the Hairy Bikers Somerset Chicken which uses apples and mushrooms instead.
- Add tarragon at the end: Fresh tarragon loses its flavour if cooked too long. Stir it in off the heat to keep its subtle, aniseed-like taste bright.
What Should You Serve on the Side?
This casserole is a complete meal on its own thanks to the baby new potatoes. For a bigger spread, serve it with crusty bread to mop up the creamy sauce. A side of steamed broccoli or green beans adds fresh colour and crunch.
If you are after a full French-inspired supper, pair it with a simple green salad dressed in lemon and olive oil. For another comforting chicken supper with a different twist, the Hairy Bikers Coq au Vin uses red wine instead of cider for a richer, deeper flavour.
Does This Keep Well?
Let the casserole cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 3 days. Reheat gently on the hob or in the microwave until piping hot throughout.
You can also freeze this casserole for up to 3 months, though the potatoes may soften slightly. Thaw overnight in the fridge before reheating. The flavours actually improve after a day, so it is a great make-ahead meal.
Nutrition Facts
- Calories: 573 kcal
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 650mg
- Total Carbohydrate: 52g
- Dietary Fibre: 5g
- Sugars: 12g
- Protein: 46g
Frequently Asked Questions
Can you make chicken cider casserole in a slow cooker? Yes. Brown the chicken and bacon on the hob first, then transfer everything to the slow cooker with 350ml cider and 300ml stock. Cook on low for 5-6 hours or high for 3 hours. Stir in the peas, crème fraîche, mustard, and tarragon just before serving.
How does the Hairy Bikers chicken cider casserole compare to Sainsbury’s version? Both recipes use the same base of chicken thighs, bacon, leeks, and cider. The Hairy Bikers version bakes in the oven at 200°C for a slightly thicker sauce, while the Sainsbury’s version can also be simmered on the hob.
What can you use instead of cider in this casserole? Dry white wine works well as a swap. For an alcohol-free version, use extra chicken stock with a tablespoon of apple cider vinegar to get a similar tang.
Can you freeze chicken cider casserole? Yes, it freezes well for up to 3 months. The potatoes may soften slightly after thawing, so you can leave them out if you plan to freeze a large batch.
Is this casserole similar to the Hairy Bikers Chicken Chasseur? They are both one-pot chicken dishes, but chasseur uses tomatoes and wine for a tangy sauce while cider casserole has a creamy, tarragon-flavoured finish. Both are great comfort food options.
Try More Recipes:
- Hairy Bikers Somerset Chicken Recipe
- Hairy Bikers Coq au Vin Recipe
- Hairy Bikers Chicken Chasseur Recipe
Hairy Bikers Chicken Cider Casserole Recipe
Description
This chicken cider casserole is made with tender chicken thighs, smoked bacon lardons, leeks, and baby new potatoes in a creamy dry cider and tarragon sauce. Baked in the oven at 200°C, it is ready in under 2 hours and serves 6.
Ingredients
Instructions
- Brown the chicken: Preheat oven to 200°C (180°C Fan / Gas Mark 6). Heat 1 tbsp olive oil in a large casserole dish. Season chicken and sear in batches until golden. Remove to a plate.
- Cook the bacon: Add smoked bacon lardons to the same pot and fry until golden and crispy. Remove and add to the chicken plate.
- Soften the vegetables: Reduce heat and add remaining oil. Stir in leeks and garlic, cook gently for 3-4 minutes. Sprinkle in flour and cook for 1-2 minutes, stirring constantly.
- Build the sauce: Return chicken and bacon with any juices. Pour in cider and stock, scraping up browned bits. Bring to a boil and add potatoes.
- Bake: Cover and cook in the oven for 30 minutes. Remove lid and cook for 15 more minutes until chicken is tender and potatoes are done.
- Finish: Stir in peas for the final 2 minutes. Remove from heat and stir through crème fraîche, mustard, and most of the tarragon. Serve with remaining tarragon.
