Ingredients
1 tbsp olive oil
25g/1oz butter
3 onions, sliced thinly
2 garlic cloves, finely chopped
2 tbsp plain flour
8 skinless chicken thighs
290ml/½ pint unsweetened apple juice
1 tbsp tomato purée
salt and pepper
mashed potatoes or rice to serve
Method
1. Heat the oil and butter in a large frying pan. When the butter is foaming add the onions and stir well. Reduce the heat and cook gently for about 15 minutes until they are softened and dark golden. Add the garlic for the last 5 minutes of cooking time. Transfer the onions and garlic to a plate.
2. Season the flour well with salt and pepper. Dust each chicken thigh with the flour, shaking off any excess. Cook in the pan for 10 minutes, turning halfway through.
3. Pour in the apple juice and add the tomato purée. Stir well, scraping the bottom of the pan.
4. Return the onions to the pan, cover with a lid and cook for 20-25 minutes until the chicken is cooked through and the sauce has thickened. Serve with mashed potato or rice.
To get sweet onions:
Allow the onions to cook slowly over a gentle heat so they caramelise-if the heat is high they'll burn and make the sauce taste bitter, not sweet.
