I’ve made variations of this dish several times over the years, with everything from pork to chicken to pheasant. It’s a good one for when you fancy something that tastes a bit special but without a lot of effort.
- Two chicken breasts
- About a tablespoon olive oil
- Salt and pepper to taste
- Clove of garlic, crushed
- 1 eating apple, cored and chopped (pretty much any would do I reckon. For this I used a braeburn apple)
- Cider – I used about half a can of Strongbow as there happened to be some in the flat
- 150ml crème fraîche
- A couple of tablespoons chopped fresh sage
Heat a pan over a medium high heat, and season the chicken breasts with olive oil, salt and vinegar. Add to the pan and brown evenly, then set aside.
Turn the heat right down and add garlic and apples. Soften for a couple of minutes then add the cider, season with salt and pepper. Return the chicken to the pan (you want your cider to come to maybe halfway up the chicken) and turn the heat up. Once the liquid just starts to bubble, turn the heat right down and pop the lid on the pan. Leave to cook for around 15 mins, or until the chicken is cooked through. Set aside again and turn the heat back up under the sauce. Reduce the cider until it’s starting to thicken and go slightly sticky, then turn down the heat and add the crème fraîche and sage. Stir in until combined then pop the chicken back in to coat in the sauce before serving. I had it with steamed veggies and buttery mashed potato – yum!