1 tbsp sunflower oil
8 chicken thighs, skin removed (if desired)
300 g shallots, peeled
25 g butter
2 red-skinned apples, peeled, cored and cut into 8 wedges
1 tbsp clear honey
400 ml cider
1 chicken stock cube, crumbled
1 tsp dried tarragon
salt and freshly ground black pepper
1. Heat the oil in a large, flame-proof casserole dish and fry the chicken thighs for 5 to 6 minutes over a high heat, turning, until they are evenly browned on all sides. Remove from the pan and set aside.
2. Add the shallots to the same pan and cook for 2 to 3 minutes, until they begin to take on a colour. Add the butter. When it's melted, add the apple quarters and cook for about 5 minutes, turning halfway through.
3. Return the chicken thighs to the pan together with the honey, cider, crumbled stock cube and tarragon. Stir well to coat the chicken all over, then cook, uncovered, for about 25 minutes, until the chicken is completely cooked through and the juices have reduced to a syrupy sauce.
Season to taste and serve immediately, accompanied by mashed potatoes and green beans
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