This is a very easy, tasty recipe which is great to make if you have some apples to use up in the garden. It works best with eating apples, although cooking apples can be used for a slightly more bitter taste. You also have the option of making it alcoholic or not by using either apple juice or cider – the choice is yours!
Serving size 4
- 75 grams butter
- 8 skinless chicken thighs
- 6 shallots, halved
- 4 celery sticks, chopped
- 300 millilitres apple juice or cider
- 300 millilitres fresh chicken stock, hot
- salt and freshly ground pepper
- 200 millilitres crème fraîche
- 4 eating apples, cored and cut into wedges
- 3 tablespoon fresh chives, chopped
- Heat 50 grams butter in a large frying pan on the hob and brown the chicken thighs all over, turning as needed.
- Add the shallots and celery and cook for a few minutes.
- Pour over the apple/cider juice and stock and season to taste.
- Bring to the boil, then cover tightly with foil and cook for 20 minutes, or until the juices run clear when the chicken is pierced.
- Stir in the crème fraîche and bring just to the boil, then simmer for one minute.
- Heat the rest of the butter in another frying pan over a medium heat. Add the apple wedges and fry for five minutes until lightly coloured. Stir the apples into the chicken dish.
- Sprinkle with some chopped chives and serve with veg.