Chicken and chestnuts in cider sauce

Chicken and chestnuts in cider sauce
  • Serves icon Serves 2
  • Time icon Takes 5 minutes to make, 25 minutes to cook

This chicken and chestnuts in a cider sauce recipe is the perfect autumnal chicken supper that will be on the table in 30 minutes.


  • 2 free-range chicken breasts, with skin
  • Small eating apple, cored and sliced into thin segments
  • 75g vacuum-packed chestnuts, roughly chopped
  • 150ml dry cider
  • 75g half-fat crème fraîche


  1. Place a medium, non-stick frying pan over a medium heat. Season the chicken breasts, add to the hot pan, skin-side down, and cook for 3-4 minutes, then turn over and brown for 2 minutes more. Remove and set aside.
  2. Add the apple and chestnuts to the pan and cook for 3-4 minutes, stirring, until golden. Remove and set aside.
  3. Place the browned chicken breasts, skin-side up, in the pan and pour in the cider. Reduce the heat slightly and simmer for 12-15 minutes until the chicken is cooked through.
  4. Remove the pan from the heat, stir in the crème fraîche, the apple and chestnuts, and check the seasoning.
  5. Divide the chicken between the plates, spoon over the cider sauce and serve with mashed potato and seasonal greens, if you like.


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