Chicken and chestnuts in cider sauce

Name: Chicken and chestnuts in cider sauce
Yield: Serves 2
Cuisine: British recipes
Ingredients: 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

Easy
December 2009

Easy
December 2009

Test kitchen approved

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.

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Ingredients

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

Method

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.