Stuffed chicken thighs & egg noodles in cider cream

Name: Stuffed chicken thighs & egg noodles in cider cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 tbsp olive oil; 1 tbsp unsalted butter; 8 skinless boneless chicken thighs; 300 g/10½ oz egg noodles; crusty bread, to serve; 50 g/1¾ oz/3½ tbsp unsalted butter; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 200 g/7 oz minced (ground) chicken; 2 tbsp chopped parsley leaves; 400 ml/14 fl oz/generous 1½ cups Chicken Stock; 100 ml/3½ fl oz/scant ½ cup dry (hard) cider; 30 g/1 oz/¼ cup plain (all-purpose) flour; 2 shallots, finely diced; 3 tbsp double (heavy) cream; 1 thyme sprig

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Succulent poached chicken and soft noodles bathed in a creamy cider sauce make a wonderful comfort dish - and it’s so easy to make. If you can plan ahead, make the stuffed thighs in advance as you can keep them wrapped in the fridge for a day or two before you cook them.

Ingredients

200 g/7 oz minced (ground) chicken
2 tbsp chopped parsley leaves</

Pasta

Method

Mix together the chicken and parsley in a bowl and season with salt and pepper. Lay a double layer of cling film (plastic wrap) on the work surface and put one of the chicken thighs in the centre. Open out the chicken thigh and put one-eighth of the filling down the centre, then roll the thigh to encase the stuffing and tie in three places. Roll the cling film around the chicken, pushing out an