Cooking Time: 45 minutes
Serves: 2
Ingrediants
2 tablepsoons Olive Oil
4 Chicken Thighs (about 600g)
1 small onion
1 Garlic Clove
500ml Apple Juice
1/2 teaspoon Salt
Black Pepper
3 Apples
150ml Double Cream
3 teaspoons Cornflour
1 tablespoon fresh Parsley (finely chopped)
Method
1. Remove the skin from the chicken. Heat the oil in a deep pan (one
with a lid). Add the chicken, and fry until lightly browned on one side.
While it is frying, chop the onions fairly finely.
2. Turn over the chicken, and add the onions to the pan. Fry gently
for about five minutes.
3. Add the garlic, and cook for a further two minutes.
4. Add the apple juice, salt and a little pepper. Cover, and simmer
gently for 15 minutes. Meanwhile, wash and chop each apple into 8 slices,
removing the cores.
5. Turn the chicken over, then cover and simmer gently for another
10 minutes.
6. Add the apple slices to the pan, cover and simmer gently for five
minutes. Check the chicken is cooked through.
7. Put the chicken and apple slices (which should be quite soft) into
a warm bowl. Add the cream to the pan, and stir in. Add the cornflour,
disolved in a little cold water, to the pan and then bring to the boil,
stirring. Add the parsley, and simmer for one minute. Pour the sauce over
the chicken and apple and serve.
Notes
Step 1: You can add two or three more chicken thighs without having
to alter the other quantities. If possible, use cloudy apple juice, and
cox apples.