500g chicken thigh fillets
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.