Braised chicken agrodolce
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Skinless chicken breast
600 g, (2x300g fillets)
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Fennel
1 small, thinly sliced
Garlic
1 clove(s), crushed
Red wine vinegar
1 tbs
Fresh thyme
2 tsp, (2 sprigs) plus extra leaves to garnish
Chicken stock
1 cup(s), (250ml)
Red globe grapes
200 g, halved
Butternut pumpkin
400 g, cut into 3cm pieces
Instructions
1
Slice chicken diagonally into twelve 1cm-thick escalopes (thin pieces).
2
Heat half the oil in a deep non-stick frying pan over medium-high heat. Cook chicken, in 2 batches, for 1–2 minutes each side or until golden. Transfer to a plate.
3
Heat remaining oil in same pan over medium heat. Cook onion and fennel, stirring, for 5 minutes or until softened. Stir in garlic, vinegar and thyme sprigs, scraping bottom of pan to remove any cooked-on bits. Add stock and grapes and bring to the boil. Return chicken with any juices to pan. Reduce heat and simmer, covered, for 5 minutes. Uncover and simmer for 5 minutes or until chicken is cooked through.
4
Meanwhile, boil, steam or microwave pumpkin until tender. Drain. Mash in a large bowl until smooth. Top mash with chicken mixture to serve.
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