Ingredients

• 2 tbsp flour
• seasoned with salt and freshly ground black pepper
• 4 boneless (but not skinless
• ideally) chicken breasts
• 3 tbsp light olive oil
• 25g/1oz butter
• 1 large onion
• sliced
• 1 large carrot
• sliced
• 2 celery stalks
• trimmed and sliced
• ½ tsp finely chopped fresh thyme
• 175ml/6fl oz chicken or vegetable stock
• 175ml/6fl oz dry cider
• 1 large or 2 smaller Blenheim or Cox apples
• peeled
• sliced
• salt and freshly ground black pepper

Directions

• Pat the chicken breasts dry with kitchen paper then dip in the flour
• shaking off any excess.
• Heat a large
• deep
• lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then
• when that is hot
• add half the butter.
• Place the chicken breasts in the pan
• skin-side down and fry for 2-3 minutes
• or until the skin is nicely browned. Turn the breasts over
• turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate
• discard the fat in the pan and wipe it clean.
• Return the pan to a moderate heat and add the remaining oil and butter. Add the onion
• carrot and celery
• stir well
• cover the pan and cook for five minutes
• or until the vegetables are beginning to soften.
• Stir in the thyme and any leftover flour. Add the chicken stock and cider
• bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan
• spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes
• turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning
• adding extra salt or pepper to taste.