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.
