Cider chicken with creamy mushroom and anchovy sauce

Ingredients

• 2 tbsp olive oil
• 2 shallots
• 3 chicken breasts
• 2 anchovy fillets
• 200ml cider
• 150g button mushrooms
• 4 tbsp double cream
• 2 tbsp flatleaf parsley

Method

• Heat 2 tbsp olive oil in a pan and gently fry 2 shallots, sliced, for 5 minutes or until soft. Add 3 chicken breasts, sliced, and brown all over.
• Add 2 anchovy fillets and fry for a few minutes. Pour in 200ml cider and cook for 10 minutes, until reduced.
• Meanwhile, melt a knob of butter in a pan and gently fry 150g button mushrooms, halved, until tender. Stir 4 tbsp double cream, a squeeze of lemon juice and 2 tbsp chopped fresh flatleaf parsley into the pan with the chicken and season.
• Add the mushrooms and serve with baked potatoes.

4 Servings

Nutritional info

Per serving: 296kcals, 18.4g fat (7.8g saturated), 26.8g protein, 2.5g carbs, 2.3g sugar, 0.4g salt

Tip

Omit the anchovies and add 1 tbsp sweet smoked paprika and swap the cider for chicken stock. Add a splash of brandy with the cream to make a delicious chicken stroganoff.

Butter chicken

Serves four.

Ingredients:

2 chicken breasts cut into chunks

2 tbsp vegetable oil

2 tbsp butter

1 onion chopped

¼ tsp cinnamon

1 tsp garlic crushed

1 tsp ginger crushed

½ tsp ground turmeric

1 tsp chilli powder

2 tbsp ground almonds

225g can whole peeled tomatoes

1 tbsp tomato paste

1 tbsp natural yoghurt

2 tbsp fresh coriander or spinach chopped

Salt and pepper

Preparation:

Before cooking season the chicken with salt and pepper.  

Heat the veget oil in a large prying pan then add the chicken and start frying. Fry the chicken for 3-4 minutes or until it starts to turn golden brown. Remove the chicken onto a flat oven tray.

Using the same frying pan start to melt the butter. Lightly fry the onion along with the cinnamon stirring them together well.

Add all the remaining ingredients into the pan: the crushed garlic, the crushed ginger, the turmeric, chilli powder, the almonds and the peeled tomatoes, the tomato paste and the natural yoghurt. Ster them together well mixing thoroughly. Bring this to the boil and cook for 4-5 minutes. Taste and add seasoning.

Add the chicken and cook for further 5 minutes. Then add the fresh coriander or the spinach if you prefer and stir it into the sauce.

Serve while steaming hot with rice and Naan bread.