Somerset Chicken: A Taste of the West Country

The memory is etched in my mind: a damp autumn evening in a cozy pub nestled deep in the Somerset countryside. A crackling fireplace, the gentle hum of conversation, and the aroma of something utterly delicious wafting from the kitchen. That night, I tasted Somerset Chicken for the first time, and it was an epiphany. The tender chicken, the creamy cider sauce, and that hint of sharp cheddar – it was the essence of comfort food, a dish that spoke of rolling hills, apple orchards, and a warm, welcoming hearth. To this day, whenever I make this recipe, I’m transported back to that idyllic evening, a little piece of Somerset magic on my plate.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 4 chicken portions
• 2 ounces (57g) butter
• 1 medium onion, peeled and diced
• 1 ounce (28g) flour
• ¾ pint (425ml) milk
• ¼ pint (142ml) dry Somerset cider
• 4 ounces (113g) cheddar cheese, grated
• 1 teaspoon made English mustard
• Salt and pepper, to taste

Equipment Needed

• Frying pan
• Casserole dish
• Saucepan
• Grater
• Oven or grill

Instructions

1. Preheat your oven to 350ºF (175ºC, Gas Mark 4).
2. In a frying pan, melt half of the butter (1 ounce). Once melted, gently brown the chicken portions on all sides. Browning the chicken at this stage adds a depth of flavor to the finished dish.
3. Transfer the browned chicken portions to a casserole dish.
4. Roast the chicken in the preheated oven for approximately 1 hour, or until it is cooked through. The internal temperature should reach 165ºF (74ºC). If you are unsure, pierce the thickest part of the chicken with a skewer; the juices should run clear.
5. While the chicken is roasting, prepare the sauce. In a saucepan, melt the remaining 1 ounce of butter.
6. Add the diced onion to the melted butter and cook gently until soft and transparent. This will take about 5-7 minutes over medium-low heat. Be careful not to brown the onion.
7. Stir in the flour and cook gently for 2 to 3 minutes, stirring constantly. This creates a roux, which will thicken the sauce.
8. Remove the saucepan from the heat. Gradually stir in the milk and cider. Incorporating the liquids slowly prevents lumps from forming in the sauce.
9. Return the saucepan to the heat and bring the mixture to a boil, stirring constantly until the sauce thickens. This should only take a few minutes.
10. Reduce the heat and cook for 2 to 3 minutes more, stirring occasionally. This ensures the sauce is smooth and velvety.
11. Remove the saucepan from the heat and stir in three-quarters of the grated cheddar cheese. Continue stirring until the cheese is fully melted and incorporated into the sauce.
12. Add the mustard, salt, and pepper to taste. Adjust the seasoning as needed to suit your preferences.
13. Pour the cheese sauce over the cooked chicken in the casserole dish.
14. Sprinkle the remaining grated cheese over the top of the sauced chicken.
15. Brown the cheese under a hot grill or in a hot oven until golden and bubbly. This final step adds a wonderful textural contrast to the dish. Watch carefully to prevent burning.
16. Serve immediately.

Expert Tips & Tricks

• Browning the Chicken: Don’t skip the step of browning the chicken. It adds a significant depth of flavour to the final dish. Make sure not to overcrowd the pan, or the chicken will steam rather than brown. Work in batches if necessary.
• Preventing a Lumpy Sauce: To ensure a smooth sauce, whisk the flour into the melted butter thoroughly before adding the liquid. Whisk vigorously as you gradually add the milk and cider to avoid lumps. If lumps do form, you can use an immersion blender to smooth out the sauce.
• Choosing the Right Cider: A dry Somerset cider is traditionally used, but you can experiment with different varieties. Just be sure to use a cider that you enjoy drinking, as its flavour will be prominent in the sauce.
• Cheese Selection: A good quality mature cheddar cheese is essential for the authentic Somerset Chicken flavour. However, you can also try using a blend of cheeses, such as cheddar and Red Leicester, for a more complex flavour profile.
• Make-Ahead Option: The sauce can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Reheat gently before pouring over the cooked chicken.

Serving & Storage Suggestions

Somerset Chicken is best served hot, straight from the oven or grill. It pairs beautifully with green vegetables such as steamed broccoli, green beans, or peas. Jacket potatoes or mashed potatoes are also excellent accompaniments, perfect for soaking up the creamy sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally, or microwave in short intervals. Be careful not to overheat, as the sauce may separate.

Freezing is not recommended, as the sauce may become grainy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	315.7 kcal	N/A
Calories from Fat	221 g	70%
Total Fat	24.6 g	37%
Saturated Fat	15.4 g	76%
Cholesterol	73.1 mg	24%
Sodium	303.6 mg	12%
Total Carbohydrate	13.1 g	4%
Dietary Fiber	0.7 g	2%
Sugars	1.4 g	5%
Protein	11.4 g	22%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: To make this dish gluten-free, substitute the regular flour with a gluten-free flour blend. Ensure the mustard is also gluten-free.
• Lighter Version: Use skimmed milk instead of full-fat milk to reduce the fat content.
• Spicy Kick: Add a pinch of chili flakes or a dash of hot sauce to the sauce for a spicy kick.
• Vegetarian Option: Substitute the chicken with firm tofu or halloumi cheese for a vegetarian alternative.
• Cider Variety: Experiment with different types of cider, such as a sweet cider or a flavored cider, to change the flavor profile of the dish.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in, skin-on chicken pieces for this recipe?
A: Yes, bone-in, skin-on chicken pieces will work well and add extra flavour. You may need to adjust the cooking time to ensure the chicken is cooked through.

Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, freshly grated cheese melts more smoothly into the sauce.

Q: My sauce is too thick. How can I thin it out?
A: Gradually add more milk or cider, a tablespoon at a time, until the sauce reaches your desired consistency.

Q: Can I add vegetables to the casserole?
A: Absolutely! Add diced carrots, celery, or mushrooms to the casserole dish along with the chicken for a more complete meal.

Q: What is “made English mustard”?
A: “Made English mustard” refers to prepared English mustard, known for its strong and pungent flavour. Coleman’s is a well-known brand. You can substitute with another type of mustard if desired, but the flavour will be slightly different.

Final Thoughts

Somerset Chicken is more than just a recipe; it’s an experience. It’s a taste of tradition, a celebration of simple ingredients, and a reminder of cozy evenings spent in good company. I encourage you to try this recipe and create your own Somerset memories. Feel free to experiment with different variations, adjust the seasoning to your liking, and most importantly, share it with those you love. Let me know what you think, and don’t hesitate to share your own twists on this classic dish. Enjoy!