There is a splash of brandy involved in this tasty recipe; I wonder if that’s what’s makes this so extra special? I certainly know I’m not going to omit it, because this dish turned out so awesome. However, I’m intrigued to use sherry instead, just to see if it’s just as delicious. By the way, no need to worry if you don’t like brandy. I don’t either, but it fit this recipe perfectly!
This meal is fit for a king but it’s definitely easy enough to make on a busy weeknight!
Ingredients
6 apples peeled, cored and coarsely chopped
1.23 oz Land O’ Lakes unsalted butter
2 generous pinches caster sugar
2 Tbsp Bertolli olive oil
6 chicken thighs
1 onion finely chopped
1 clove garlic finely chopped
1.69 fl.oz brandy
1 cup chicken stock
Instructions:
Melt butter in a large pan over a medium high heat and gently sauté the apples with a sprinkling of sugar until they begin to colour, about 5-7 minutes. Set aside in a bowl.
In the same pan, heat the olive oil. Brown the chicken fillets on both sides until golden.
Add the onion and garlic and cook for a further five minutes.
Pour in the brandy and cook for a few minutes before adding the chicken stock.
Turn the heat down to medium low, loosely cover the pan with a lid and simmer gently for 25-30 minutes.
When ready to serve, sprinkle with salt or your favorite seasoning.
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Quick tip: This recipe makes 3 servings.
At what point do you add the apples back in? Do they cook with the chicken or get added back before serving.