30-minute braised chicken
Serves 4
Easy
Prep:
Cook:
A quick and delicious variation of the classic Spanish dish of roast chicken with apples and prunes
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- 1 large onionsliced
- 1 tbsp olive oil
- 1 garlic clovecrushed
- 8 boneless skinless chicken thighs
- 2 Cox's applesor russet apples, cored and cut into chunks
- 100g ready-to-eat dried prune
- 150ml/¼ pint white wine
- handful chopped parsley
Nutrition: per serving
- kcal310
- fat5g
- saturates1g
- carbs17g
- sugars0g
- fibre3g
- protein43g
- salt0.3glow
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.
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.
step 3
Simmer covered for 20 mins until the chicken is tender. Sprinkle with parsley and serve with some mashed potato.
