Chicken in an Apple and Herb Sauce

Informations supplémentaires

35 min. | 493 kcal | easy | Family, Favorite | Printable version

1. Setup Cut the apples into quarters. Chop the shallot and the rosemary. Cut the turnip into small cubes.

2. Cook the turnip Put the turnip cubes in a pot and fill with enough water to cover. Add salt. Bring to a boil and cook 14-16 minutes until tender. Drain and mash with butter and milk to taste. Adjust salt and pepper to taste.

3. Cook the chicken Heat a drizzle of oil in a pan over medium-high heat. Season the chicken with salt and pepper. Cook the chicken 6-7 minutes on one side then remove from the pan.

4. Cook the apples Add the shallot, apples, rosemary, sage and 1 tbsp. of butter in the pan. Cook 3-4 minutes until lightly browned. Deglaze with the cider vinegar. Cook until about 1 tbsp of vinegar remains in the pan. Add the flour and mix. Add the apple juice, broth cube, 1 tbsp of butter and 1/2 ^2P | 3/4 ^3P cup of water.

5. Add the chicken Bring to a boil. Return the chicken to the pan. Cook 6-8 minutes over medium-high heat.

6. Plate your dish Mix the arugula with a drizzle of oil, salt and pepper. Serve the chicken with the sauce, the apples, mashed turnip and arugula. Bon appétit!

4unitChicken Thighs

2unitCortland Apple(s)

1unitShallot

1unitRosemary and Sage

0.5unitVegetable Broth Cube(s)

60mlPure Apple Cider Vinegar

200mlApple Juice

15mlAll-Purpose Flour

500gTurnip(s)

40gArugula

What you need pan, pot, strainer, potato masher, bowl

493 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 54g

18%

fat 18g

28%

cholesterol 162mg

54%

fiber 8g

32%

protein 31g

saturated 9g

45%

sodium 281mg

12%

sugar 37g

trans 1g