Apple cider braised chicken
green apple, unpeeled
2 medium, cut into wedges
skinless chicken thigh
600 g, (buy 8 x 100g lovely legs) fat trimmed
1 small, cut into thin wedges, fronds removed
1 clove(s), crushed
1 cup(s), apple cider
1 cup(s), (250ml)
light thickened cream
½ cup(s), (125ml)
frozen green peas
- Heat 1 teaspoon oil in a deep non-stick frying pan over high heat. Cook apples, turning, for 1–2 minutes or until golden. Transfer to a plate.
- Add remaining oil to pan and reduce heat to medium-high. Cook chicken, turning, in batches, for 6–8 minutes or until browned. Transfer to a plate.
- Add fennel and garlic to pan and cook, stirring, for 5 minutes or until fennel softens. Return chicken to pan with cider and bring to the boil. Cook for 2 minutes or until cider slightly reduces. Add stock and mustard and bring to the boil. Reduce heat and simmer, covered, turning occasionally, for 20 minutes or until chicken is cooked through.
- Add cream, peas and apples and simmer, uncovered, for 5 minutes or until sauce slightly thickens. Season with salt and pepper and stir in reserved fennel fronds. Serve.