Somersetchicken Recipes

SOMERSET PORK WITH CREAM AND APPLES

Somerset Pork with Cream and Apples image

Served to me by a lovely friend in St. Anne's, Lancashire, England. I had to have the recipe and I wanted to share it with you.

Provided by jwhalenpa

Categories World Cuisine Recipes European UK and Ireland English

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup butter
4 boneless pork loin chops
1 teaspoon chopped fresh thyme
1 large onion, sliced into thin rings
1 clove garlic, crushed
1 Cox apple, cored and cut into thick rings
1 red apple, cored and cut into rings
1 teaspoon white sugar
salt and pepper to taste
1 ⅛ cups dry hard cider
3 tablespoons heavy cream

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden color. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.
Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavorful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.

Nutrition Facts : Calories 410.1 calories, Carbohydrate 19 g, Cholesterol 121.5 mg, Fat 23.6 g, Fiber 2.3 g, Protein 25.4 g, SaturatedFat 12.7 g, Sodium 148.1 mg, Sugar 14.2 g

18TH CENTURY DRUNKEN ENGLISH SOMERSET CIDER CHICKEN WITH HONEY

18th Century Drunken English Somerset Cider Chicken With Honey image

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.

Provided by French Tart

Categories Chicken Breast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken legs-thighs (chicken joints)
2 teaspoons English mustard powder
1/2 teaspoon salt
black pepper
1/4 pint cider
1 tablespoon oil
2 tablespoons honey

Steps:

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.

Nutrition Facts : Calories 248.8, Fat 11.8, SaturatedFat 2.6, Cholesterol 89.3, Sodium 377.7, Carbohydrate 8.9, Fiber 0.1, Sugar 8.7, Protein 26