Chicken in Cider Sauce

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Cider-chickenServes 4

4        chicken skinless breasts or quarters, washed and patted dry

2 tbsp           olive oil or ghee

25g     butter or the same in clarified butter (also known as Ghee)

1        large onion, chopped into quarters

1 tbsp           Gluten free general flour or coconut flour

½ tsp ground ginger

1 tsp   paprika

500ml  2 cups cider

1 tbsp           tomato purée

1 tbsp raw honey

1 tbsp           freshly chopped parsley

salt and fresh ground black pepper

Heat the ghee with olive oil in a large frying pan over a high heat.  Add the chicken pieces 2 at a time and brown evenly on all sides. Remove with a slotted spoon, set aside and then brown the remaining two, setting aside when browned.

 

Add the onion to the pan and fry until soft and golden, about 10 minutes. Sprinkle in the flour, ginger, and paprika and cook for 1-2 minutes, stirring continuously .

Now its time to add the Cider. You need to add the Cider a little at a time and mix well till its absorbed and then add some more. Stir for 1-2 minutes between each addition.

Once you have added all of the Cider add and stir in the tomato purée, sugar and parsley.

Return the chicken to the pan, season with salt and pepper and baste well with the sauce. Cover and simmer for 30 minutes, basting every 10 minutes.

Alternatively, cook in the oven at 180C (360F) for 30 minutes.

Serve hot with seasonal fresh vegetables and creamy mashed sweet potato (Kumara).

One Response to Chicken in Cider Sauce

  1. jimmy says:

    Hi Tricia

    The recipe calls for apple cider, fermented. Using apple cider vinegar would make the dish quite acidic.

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