Pan-fried chicken with apples & rosemary

Step by Step

Step 1

Put the chicken in a large bowl with the flour, salt and plenty of freshly ground black pepper. Toss to combine and set aside. Put the oil and 30g butter in a large sauté pan (about 28cm diameter) and set over a medium-high heat. Once hot, add the rosemary, lemon zest and apple wedges, laying them flat on their sides. Cook for about 8 minutes, turning halfway, until golden on both sides. Use a slotted spoon to transfer the apples to a plate lined with kitchen paper; set aside.

Step 2

Keeping the pan on the heat, add the chicken and cook for 5-6 minutes, turning halfway through, until golden on both sides. Transfer to a plate and set aside.

Step 3

Add the wine, garlic, oregano and olives (or capers) to the pan. Bring to a simmer, then cook on a high heat for about 2 minutes to thicken the sauce slightly. Add the lemon juice, stock (or water) and remaining 30g butter. Stir to combine and heat for a minute, then return the chicken and apples to the pan. Season, stir, bring to a simmer and gently bubble away for about 3 minutes until the chicken is cooked through, no pink meat remains and the juices run clear. Serve at once with some buttery mash or polenta, or a crisp green salad, if liked.

Ingredient

Olive oil

2 tbsp 1 fl. ozs
Pitted green olives

40 grams 0.09 lbs
Unwaxed lemon

1 1
Unsalted butter

60 grams 0.13 lbs
Garlic

2 clove/s 2 clove/s
Salt

0.5 tsp 0.5 tsp
Oregano

15 grams 0.03 lbs
Plain flour

2 tbsp 1 fl. ozs
Dry white wine

150 mls 150 mls
Essential british chicken mini breast fillets

400 grams 0.88 lbs
Chicken stock

100 mls 100 mls
Rosemary

20 grams 0.04 lbs
British apples

3 3

Pan-fried chicken with apples & rosemary

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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