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Chicken in an Apple and Herb Sauce

35 min. | 493 kcal | easy |
Favorite, Family
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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!
4 unit Chicken Thighs
2 unit Cortland Apple(s)
1 unit Shallot
1 unit Rosemary and Sage
0.5 unit Vegetable Broth Cube(s)
60 ml Pure Apple Cider Vinegar
200 ml Apple Juice
15 ml All-Purpose Flour
500 g Turnip(s)
40 g Arugula
What you need pan, pot, strainer, potato masher, bowl
493 kcal
% daily value
% daily value
carbohydrate 54g
fat 18g
cholesterol 162mg
fiber 8g
protein 31g
saturated 9g
sodium 281mg
sugar 37g
trans 1g