A rich warming autumn dish taking chicken casserole to a whole new level. If you’ve got friends coming over it’s a much easier option than a full on roast and tastes delicious.
Serves: 4 PREP: 15 MINS COOK: 45 MINS
4 part-boned chicken breasts, skin removed
200g smoked lardons
300g shallots, peeled
3 garlic cloves, crushed
Few sprigs fresh lemon thyme
300ml chicken stock
300ml white wine
2 small red apples, cored and thickly sliced
Juice of ½ lemon
200ml half-fat crème fraiche
1 Heat the oil in a large pan, add the chicken, lardons and shallots and fry over a medium heat for 20 mins, turning occasionally until browned. Add the garlic, thyme, stock and wine. Bring to the boil then reduce the heat, cover and simmer for 15 mins.
2 While the chicken is cooking, melt the butter in a frying pan and add the apple slices and lemon juice. Cook over a medium heat, turning occasionally, for 5 mins until tender. Stir the crème fraiche into the chicken pan, heat though for 5 mins and season with salt and freshly ground pepper. Stir in the apple slices. Serve with creamy mash and green beans.
Per serving: 588 cals, 32g fat (14g saturated), 14g carbs