Chicken and chestnuts in cider sauce
- December 2009
- Serves 2
- Takes 5 minutes to make, 25 minutes to cook
This chicken and chestnuts in a cider sauce recipe is the perfect autumnal chicken supper that will be on the table in 30 minutes.
- 2 free-range chicken breasts, with skin
- Small eating apple, cored and sliced into thin segments
- 75g vacuum-packed chestnuts, roughly chopped
- 150ml dry cider
- 75g half-fat crème fraîche
- Place a medium, non-stick frying pan over a medium heat. Season the chicken breasts, add to the hot pan, skin-side down, and cook for 3-4 minutes, then turn over and brown for 2 minutes more. Remove and set aside.
- Add the apple and chestnuts to the pan and cook for 3-4 minutes, stirring, until golden. Remove and set aside.
- Place the browned chicken breasts, skin-side up, in the pan and pour in the cider. Reduce the heat slightly and simmer for 12-15 minutes until the chicken is cooked through.
- Remove the pan from the heat, stir in the crème fraîche, the apple and chestnuts, and check the seasoning.
- Divide the chicken between the plates, spoon over the cider sauce and serve with mashed potato and seasonal greens, if you like.
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