Ingredients
8 chicken thigh fillets, skin on
Sea-salt flakes and freshly ground black pepper, to season
¼ cup plain flour
125g unsalted butter, chopped
2 brown onions, finely sliced
2 sticks celery, finely sliced
4 bay leaves
12 cloves garlic, sliced
4 apples, peeled, cored, thickly sliced
750ml apple cider
Soft polenta and sauteed kale, to serve
Method
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Season chicken generously, then toss in flour until evenly coated. Put half the butter in a large heavy-based skillet over medium heat. Cook chicken in batches until browned. Set aside.
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Saute onion, celery, bay leaves and garlic in remaining butter for 7-8 minutes, until aromatic. Arrange chicken and apple on top and pour over cider. Cook gently for 20-25 minutes, until chicken is firm and sauce has thickened. Serve on polenta with sauteed kale.
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