
30-minute braised chicken
- John Torode
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.3 out of 5.12 ratingsRate
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A quick and delicious variation of the classic Spanish dish of roast chicken with apples and prunes
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A star rating of 4.4 out of 5.18 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 large onion
sliced
-
1 tbsp olive oil
-
1 garlic clove
crushed
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8 boneless skinless chicken thighs
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2 Cox's apples
or russet apples, cored and cut into chunks
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100g ready-to-eat dried prune
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150ml/¼ pint white wine
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handful chopped parsley
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Nutrition: per serving
-
kcal310
-
fat5g
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saturates1g
-
carbs17g
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sugars0g
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fibre3g
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protein43g
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salt0.3g
low
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Method
-
step 1
Place a heavy pan over a high heat and drop in the onion with the oil. Stir well and cook for 2 mins, then add garlic.
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step 2
Add the chicken and cook for a few mins, turning each piece until they all have a little colour. Add the chopped apples and the prunes, stir well, pour in the wine and bring to the boil.
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step 3
Simmer covered for 20 mins until the chicken is tender. Sprinkle with parsley and serve with some mashed potato.
Recipe from Good Food magazine, October 2004
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A star rating of 4.3 out of 5.12 ratings
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