Ingredients
4 chicken breasts
2 red onions, peeled and sliced
2 red-skinned eating apples, cored and cut into wedges
150ml/5fl oz double cream
150ml/5fl oz cider
150ml/5fl oz chicken stock
2-3 sprigs fresh sage
2 tbsp parsley, freshly chopped
1 tbsp olive oil
salt and pepper
Method
1. Heat the oil and add the chicken skin side down. Cook quickly until golden brown and put on a plate.
2. Add the onions and fry for 3-4 minutes until starting to soften. Add the sage, apples, cider and stock. Season well, add the chicken, skin side up, bring to the boil, cover and simmer gently until the chicken is completely cooked, about 15-20 minutes.
3. Stir in the cream and heat through.
4. Stir in the parsley and serve with mustard mashed potatoes and a green vegetable.
