top of page

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.

17 views0 comments

Recent Posts

See All

Food for Thought

Sometimes, I end up writing some quite random blog posts. Like the time I penned an entire tome, about the life lesson encapsulated by a scene from Four ‘Weddings and a Funeral’…just because! Oftentim

bottom of page