something for the weekend - cider glazed chicken thighs

why we think it's fab:

Few dishes deliver so much flavour for so little effort. The chicken emerges bronzed and sticky, lacquered in a cider glaze that strikes the perfect balance between sweetness and acidity. It's rustic cooking at its best: comforting, crowd-pleasing and made to be passed around the table. Whether you're feeding family or entertaining friends, this is the kind of effortless centrepiece that makes hosting feel easy.

ingredient spotlight:

At the heart of this dish is Canterbury Cider 'Basher', a proper Kentish cider with just the right balance of orchard sweetness and crisp acidity. Made from carefully selected apples, it brings a depth of flavour that transforms a simple chicken supper into something far more memorable.

As the cider simmers and reduces, its fresh apple notes concentrate into a glossy glaze that coats the chicken, creating layers of sweet, tangy and savoury flavour. The result is rich without feeling heavy, with a brightness that cuts through the succulent meat and keeps you reaching for another bite.

Cider-Glazed Chicken Thighs with Canterbury Cider & Sage

Serves 4

This is generous, unfussy cooking at its best. Chicken thighs are roasted until golden and crisp, then glazed with a rich reduction of Canterbury Cider, fresh sage and garlic. The cider brings a gentle sweetness and bright apple character that perfectly complements the savoury, crisp-skinned chicken. It's the sort of dish made for sharing, best served straight from the pan in the centre of the table.

Ingredients

• 8 free-range chicken thighs, bone-in and skin-on

• 1 tbsp olive oil

• Sea salt and freshly ground black pepper

• 250ml Canterbury Cider 'Basher'

• 2 garlic cloves, finely grated or minced

• 10 fresh sage leaves, plus extra to serve

• 1 tsp Dijon mustard

• 25g unsalted butter

  
  

Method

1. Preheat the oven to 220°C / 200°C Fan / Gas Mark 7.

2. Heat a large ovenproof frying pan or skillet over a medium-high heat and add the olive oil.

3. Season the chicken thighs generously with sea salt and black pepper. Place them skin-side down in the pan and cook for 6-8 minutes until the skin is deeply golden and beginning to crisp.

4. While the chicken cooks, prepare the glaze. Pour the Canterbury Cider into a small saucepan and add the garlic, sage and Dijon mustard. Bring to a simmer and cook for 10-15 minutes until reduced by around two-thirds and lightly syrupy.

5. Remove the cider reduction from the heat and whisk in the butter until glossy and smooth.

6. Turn the chicken thighs skin-side up and transfer the pan to the oven. Roast for 20-25 minutes, or until the chicken is cooked through and the skin is crisp.

7. Remove the pan from the oven and spoon the cider glaze generously over the chicken. Return to the oven for a further 3-5 minutes until the glaze becomes sticky and beautifully lacquered.

8. Scatter with a few fresh sage leaves and take the pan straight to the table and season well.

   
   

a note from lee:

Serve with buttery mash, roasted roots or simply some crusty bread to mop up the cider-rich juices. A glass of chilled Canterbury Cider 'Basher' alongside doesn't hurt either. The sweet orchard notes in the cider mirror the glaze beautifully, making this a simple but deeply comforting autumn and winter supper.