Cider glazed Chicken with Apples and Shallots
This recipe is perfect for a cold winter night. It's warm and filling, and the cider adds just the right amount of sweetness.
- 1 tbsp sunflower oil
- 8 chicken thighs skin removed (if desired)
- 11 oz shallots peeled
- 1 oz butter
- 2 red-skinned apples peeled, cored and cut into 8 wedges
- 1 tbsp clear honey
- 13.5 floz cider
- 1 chicken stock cube crumbled
- 1 tsp dried tarragon
- salt and freshly ground black pepper
- 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.
- 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.
- 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.
Calories: 721 kcal
Carbohydrates: 32 g
Protein: 39 g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 237 mg
Sodium: 479 mg
Potassium: 917 mg
Fiber: 5 g
Sugar: 20 g
Vitamin A: 427 IU
Vitamin C: 11 mg
Calcium: 69 mg
Iron: 3 mg