This Chicken in Cider Sauce is a great winter warmer for those cold nights snuggled up under a blanket with the fire or heater going at home.
Serves: 4
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist and author of The New Zealand Gluten-Free Cookbook, Published by Penguin New Zealand. For more info on Jimmy, visit his Facebook page.
INGREDIENTS
– 4 skinless chicken breasts or quarters washed and patted dry
– 2 tblspns olive oil or ghee
– 25 g butter or the same in clarified butter (also known as Ghee)
– 1 large onion chopped into quarters
– 1 tblspn Flour or Gluten-free general flour or coconut flour
– ½ tspn ground ginger
– 1 tspn paprika
– 500 ml (2 cups) cider
– 1 tblspn tomato puree
– 1 tblspn raw honey
– 1 tblspn freshly chopped parsley
– Salt and fresh ground black pepper
INSTRUCTIONS
Heat the butter or ghee with olive oil in a large frying pan over a high heat. Add the chicken pieces two 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.
Add the cider a little at a time and mix well until i’ts absorbed; 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, honey 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, you can just cook in the oven at 180C (360F) for 30 minutes.
Serve hot with seasonal fresh vegetables and creamy mashed sweet potato (kumara).
Image / Jimmy Boswell