125 millilitre Cream
300 millilitre Cider
125 gram Button mushrooms, sliced
2 Green apples, peeled, cored and cubed
1 Onion, finely sliced
15 millilitre Stork margarine
15 millilitre Cooking oil
6 Chicken thighs
125 millilitre Milk
1 KNORR Honey and Mustard Sauce
Preheat oven to 200°C.
Place chicken thighs in a roasting tray and season with salt and pepper.
Roast in the oven for 30-35 minutes.
In the mean time heat cooking oil and margarine together in a large pan and fry the sliced onion until soft.
Add the cubed apples and mushrooms and fry for 10 minutes, stirring occasionally until the apples and mushrooms have started to soften.
Add the cider, bring to the boil and allow to cook until reduced by half.
Add the cream and milk and stir in the contents of the sachet of KNORR Chicken, Honey & Mustard Cook-in-Sauce.
Allow to simmer for 5 minutes stirring constantly.
When the chicken thighs are roasted remove them from the roasting tray and place them into the pan together with the sauce.
Allow to simmer for a further 5 minutes to absorb the flavour and serve with rice or mashed potato.