“Goodnight, you princes of Maine, you kings of New England”
Last May, a blogger friend, Blaga from Broken Sparkles, dedicated a post with two recipes to Bluejellybeans. One was this delicious Triple chocolate cheesecake and the second one was an outstanding recipe for Cider Chicken with Tagliatelle. It only took me 7 months to make it, but I assure you that it will take a lot less to you.
Although the recipe calls for tagliatelle, I made it with spaghetti because it was all I had at home …Sorry Blaga!
This recipe is from Patrick Anthony, of “Ready Steady Cook”.
Cider Chicken with Tagliatelle
- 400 g long pasta, ideally tagliatelle
- 2 tbsp. vegetable oil
- 400 g chicken breasts, skinless, cut into chunks
- 210 ml dry cider
- 1 ½ tbsp. wholegrain mustard
- 15 g butter
- 1 large leek, halved lengthways and finely sliced across
- 80 g mushrooms, sliced
- 100 ml double cream
- 1 tbsp. chives, snipped to garnish
Cook pasta according to package instructions. Meanwhile, heat 1 tbsp. oil in a pan and fry chicken for 8 minutes, turning occasionally, until golden all round. Add cider and mustard. Season and simmer for 5-7 minutes until slightly reduced.
Melt butter in another pan, add remaining oil and cook leek for 3 minutes. Add mushrooms and cook for another 2 minutes. Add leek and mushrooms to chicken, stir in cream and simmer for 2 minutes.
Toss cider chicken with tagliatelle. Garnish with chives (or parsley) and serve.
Blaga suggested serving this meal with a green salad and garlic and herb bread.
Chorizo with cider
Seeing that I still had some cider left, I decided to make some chorizos in cider, a tapa very popular here in Spain and typical from the Principality of Asturias. It seems incredible how easy it is to make these chorizos, and they taste so good.
But of course the key to this dish is in the quality of the feedstock. Choose a good quality chorizo and cider.
Cut the chorizo into medium size slices, put them in a pan with a little bit of oil and sauté over medium heat until golden brown on all sides.
Add the cider and turn up the heat until it boils, then lower the heat and let it simmer until the cider reduces, about 30 minutes.
To serve, use an earthenware casserole and accompany with bread. Or serve directly over a slice of bread as a one bite tapa.