Chicken and cider are a great combination and the addition of almonds for a little crunch and apples for a little sweetness, finished off with some double cream makes this a great supper dish.
- 4 large chicken breasts
- 300ml / ½ pint dry cider
- pinch of sugar
- 150ml / ½ pint chicken stock
- 2 tbsp vegetable oil
- 2 Cox's apples
- 150ml / ½ pint double cream
- 25g / 1oz browned flaked almonds
- salt and freshly ground black pepper
- Cut the chicken into 1cm cubes (including the skin). Place the cider, sugar and chicken stock in a pan and bring to the boil then simmer rapidly until thick and syrupy.
- Heat the oil in a sauté pan or wok. When the oil starts to smoke add the chicken and stir fry for about 10 minutes, adding a little salt and pepper.
- When cooked tip into a colander and drain.
- Meanwhile peel the apples then cut each one into six pieces and take out the core, then cut each piece in half.
- Add the cream to the cider reduction and bring to the boil, add the apples and cook for 1 minute, no longer.
- Add the chicken and almonds to the sauce and stir to coat then season again. Serve with couscous and broccoli.