Recipe No. 9 – Chicken with Apples and Cider.

 

We’re back home after a few days away, a little heavier after eating in hotels for the last week. It didn’t start too bad as Helena cooked a lovely Sunday lunch of Spanish Roast Chicken together with roast potatoes and steamed asparagus. This was a Jamie Oliver recipe that was quite similar to the Italian Chicken that I cooked a few weeks ago and it was delicious! The steamed asparagus was divine , I must try steaming as a cooking method. You can find the chicken recipe here.

http://www.jamieoliver.com/recipes/chicken-recipes/super-tasty-spanish-roast-chicken

The rest of the week was spent in Cromer at the Sandcliff guest house and as the picture says we were treated to “home-cooked” food.

Lovely traditional English breakfasts and great three course evening meals with little consideration to cholesterol at all. Well you have to treat yourself sometimes!!!

Today’s recipe is again very simple using only five main ingredients, it comes from “Good Food 101 Low-Fat Feasts”.

 

 

Ingredients.

• 2 Tablespoons olive oil.
• 4 Boneless,skinless chicken beasts.
• 1 Onion, cut into wedges.
• 2 Eating apples, peeled cored and cut into segments.
• 1/2 pint [500ml] Dry Cider.
• 1/4 pint [150ml] Chicken stock

 

 

 

1. In a frying pan heat the oil and fry the chicken breasts until they are browned on each side,[about 3-4 mins. each side] set aside.
2. In the same oil fry the onions for around 2-3 minutes until turning brown, then add the apples and cook for about 5 minutes until golden.
3. Add the cider and boil under high heat for a couple of minutes, add the stock stir well and reduce the heat.
4. Return the chicken, cover the pan and simmer for about 5 minutes until the chicken is almost cooked .
5. Remove lid and continue simmering for around 5 minutes to thicken the sauce slightly.

The dish can be served with rice or mashed potatoes, I choose the rice.

This was a lovely dish to end the week with, even Poppy thought it had plenty of flavour and it therefore received the “thumbs up”. I must admit that she did require some tomato sauce, but then she generally does with most dishes [takes after her father].She likes to arrange her food in the plate that we bought back from Normandy and how appropriate that a Normandy plate should be used for an apple and cider dish.

Everyone else really enjoyed the dish and it’s one that I would cook again, it would probably work well with pork as well.