Pasta, Chicken with Cider & Rosemary Sauce

10 min preparation for this delicious meal. The flavours are surprisingly subtle!

Chicken with Cider & Rosemary Sauce - The Beginner's Cookbook recipe
Pasta, Chicken with Cider & Rosemary Sauce – The Beginner’s Cookbook recipe

What you need:

  • A knife and a chopping board
  • A dutch oven (or cast iron cocotte, or a high-sided frying pan with a lid)
  • A pot & a colander for pasta

Ingredients for 2 persons:

  • 2 tablespoons olive oil and a bit of butter
  • 4 chicken thighs (bone in, with skin)
  • 2 onions
  • 2 teaspoons flour
  • 35 cl dry cider
  • 1 sprig rosemary
  • 1 tablespoon grain mustard
  • 1 apple (I used Golden)
  • Salt & Pepper
  • 250 grams pasta (I used Fresh Tagliatelle nests)

Before you Start:

  • Peel and mince the onion

Ready to go?

  • Heat the olive oil and a bit of butter in the dutch oven and golden the chicken skin-side on high heat. Turn them around and do the same on the other side.
  • Put the chicken aside in a plate and if there is a lot of fat left in the dutch oven, remove some of it before cooking the onion for a few minutes on medium heat, stirring from time to time so it doesn’t stick to the bottom of the pan.
  • Sprinkle with flour and stir until it disappears.
  • Add the chicken tights back and pour the cider.
  • Add the rosemary, the mustard, salt and pepper. Mix slightly.
  • Let it cook for 35 minutes with the lid on, on medium-low heat.
  • 15 minutes before the end, add the sliced apple.
  • 10 minutes before the end, cook the pasta following instructions on the package (less if you’re using fresh pasta).

6 Comments Add yours

  1. itscathcakes says:

    I can’t wait to try this! 🙂

    Liked by 1 person

    1. Thank you! Let me know how it goes


  2. This looks SO good! And I love your pictures! –Deb

    Liked by 1 person

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