Cabbage, Apple, Celery and Cider Vinegar Chicken

Ingredients:
 
 500g chicken thigh fillets
 
 25g butter
 
 1 onion, diced
 
 1 cabbage, prepared and sliced
 
 1 peeled/ cored apple, cut into slices
 
 2 celery stems, diced
 
 250ml Willy’s cider vinegar
 
 250ml chicken stock
 
 1 dspn caraway seeds
 
 For the marinade
 
 250ml Willy’s apple cider vinegar
 
 2 teaspoons mixed herbs
 
 1 tablespoon olive oil
 
 Salt and pepper
 
 Method:
 
 Place the chicken in a deep dish, then add in the marinade ingredients. Stir to combine then leave to marinade for half an hour.
 
 
 Heat the butter in a large pan, then add the onion and sauté for 5 minutes or until just turning soft.
 
 
 Add the cabbage, celery and apple, cider vinegar, stock, caraway seed, salt and pepper to the pan, and cook over a medium heat for approx 20 minutes, stirring regularly and lowering the heat as required.
 
 
 Meanwhile, heat a second pan for the chicken with a little olive oil, and cook each fillet (turning regularly) until just browning and the juices are running clear.
 
 
 Remove from the heat and serve.