Cabbage, Apple, Celery and Cider Vinegar Chicken


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

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. 




Share on Facebook
Share on Twitter
Please reload