18th Century Drunken English Somerset Cider Chicken With Honey

"A delicious 18th Century recipe from the county of Somerset; Somerset is the home of England's most notorious cider, 'scrumpy', a seemingly innocent drink to the unwary! However, cider makes an excellent substitute for wine in cooking and tenderises the meat beautifully. The addition of honey blends extremly well with the cider, and adds a complexity to this easily baked chicken dish. Serve with steamed greens and baked or mashed potatoes."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by MarraMamba photo by MarraMamba
Ready In:
2hrs
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Put your chicken pieces in a dish (in a single layer).
  • Combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour.
  • Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook.
  • Serve hot with steamed greens and mashed or baked potatoes.

Questions & Replies

  1. What type of cider?
     
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Reviews

  1. I used Woodchuck (hard cider). Cooked the chicken at 350F. Based at 20" and 40". At 40", dipped out much of the liquid, and the chicken colored up nicely. Very moist, and tasty. Oh, yes -- used thighs only, as I dislike legs.
     
  2. 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.
     
  3. Absolutely LOVED this recipe! I used a full bottle of woodchuck cider and local honey at 350F...I used chicken breast (what I had available!), and marinated it for 1.5 hours. Basted several times during cooking and poured leftover juices over top before serving. I am cooking impaired and this turned out a beautiful browned and juicy treat. Served with cheesy ranch potatoes, apple sauce, and green beans and had nothing left! Thank you so much for this recipe, I will be using it a lot in the future!
     
  4. 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
     
  5. 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 Recipe #240456 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.
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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