Sauteed Chicken with Apples, Honey & Cider
Golden chicken sautéed with apples and cider, tossed with pasta for a simple, comforting dish full of sweet, tangy flavour.
Ingredients
- 4 small chicken thighs , skinned and cut into 3cm pieces
- 1 egg white
- 1 tbsp cornflour
- 1 tbsp vegetable oil
- 2 small cider apples, peeled, cored and cut into ½ cm pieces
- 250 ml dry cider
- 1 chicken stock cube, Oxo
- 100 ml water
- 50 g runny honey, approx.
- salt
- pepper
- 20 g salted butter
- 200 g cooked spirali or macaroni
Instructions
- Whisk the egg white and cornflour together with a little salt, pepper and a dash of oil.
- Add the thigh meat and coat well.
- Heat the oil in a wok or frying pan and add the chicken pieces, and seal well on one side, turn over and seal well again. Once sealed, toss the pan to ensure the starch has set.
- Spoon onto a plate.
- Add the apples, cider, Oxo, water, and honey, and bring to a boil.
- Add the chicken back, cook for 5 minutes or until the chicken is cooked through, the sauce starting to thicken.
- Check the seasoning and adjust if needed (thicken slightly with cornflour and water if needed) add the butter.
- Add the cooked pasta and mix well.
- Serve in a deep bowl.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
867
Calories
19G
Fat
8G
Saturates
27G
Sugars
783G
Salt
59G
Protein
103G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
