Cider-braised chicken thighs with apples and potatoes

Ingredients

For 1 serving

• Skinless chicken thighs180 g
• Hard cider120 ml
• Apple90 g
• Potatoes180 g
• Shallot30 g
• Mustard1 teaspoon
• Extra virgin olive oil1 teaspoon
• Thymeto taste
• Saltto taste

Contains: mustard, sulphites,

In season: September – December

Method

1. Put a pot of water on to boil. Meanwhile, peel the potatoes and cut them into chunks of about 3 cm; when the water boils, salt it and cook them for 12 minutes, until a knife tip goes in with little resistance, then drain.
2. While the potatoes cook, pat the chicken thighs dry with kitchen paper and season with salt; peel and slice the shallot, wash and core the apple and cut it into wedges about 1 cm thick.
3. Heat the oil in a wide pan over medium-high heat and brown the thighs for 4 minutes per side, until well browned.
4. Lower the heat to medium, add the shallot and apple wedges and brown them for 3–4 minutes, stirring gently, until the apple colours at the edges.
5. Pour in the cider, stir in the mustard until dissolved, add the thyme, cover and simmer gently for 20 minutes, until the chicken is cooked and the juices run clear when pierced.
6. Uncover, add the potatoes and cook for another 5 minutes over medium heat, turning them in the sauce, until it reduces and coats them; taste for salt and serve.