Cider and Haricot Chicken with Mange Tout

Jan 28, 2006 by Katy Astley | 0 Comments| Share it:   

No rating yet.

Be the first!


Full recipe name: Cider Chicken on a bed of Haricot Beans with Garlic Sauteed Mange Tout


  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 1

Filed Under


  • 2 Chicken breasts
  • 1 Can Haricot Beans
  • 1 Can Cider
  • Mange Tout
  • Garlic Puree
  • Tomato Puree
  • small bottle Olive oil

Step 1

I only cooked one portion but I bought enough for two and used half. Take a small oven proof dish, heat it on the hob with a tablespoon of olive oil and half a teaspoon of garlic puree. Brown your chicken breasts. When the chicken breasts are browned take the dish off the head and add your (drained and rinsed) tin of haricot beans.


Step 2

Pour in cider untill just over the beans. Add about a teaspoon of tomato puree, and I crumbled in half a chicken oxo cube.


Step 3

Place the dish onto a deep baking tray or other oven tray to catch any over spill and place in a hot oven for 20-25 minutes.


Step 4

5 minutes before the end of cooking time melt some butter with a small amount of garlic puree in a pan and sautee the mange tout.


Step 5

The finished dish. Can I just take a second to recommend that you cook this. I wasn't sure it was going to work at first but it was really good. It was tangy and subtle whilst having enough flavor to spice up the otherwise bland flavor of the chicken and beans. I'm off to dip some bread into the rest of the gravy now. See ya.

Now that you have learned how to make cider and haricot chicken with mange tout, please be sure to view these other chicken recipes. Also, you will love these Eastern European recipes.


Additional Recipes

Rate It!

Have you made this recipe? If so, please rate it.


Final Step: Share It!

Love this recipe? Why don't you share it with others or post a comment. Choose which one below.

Comment On This Recipe

  Remember my personal information

  Notify me of follow-up comments?

Submit the word you see below*