This creamy French-style apple and chicken bake is a great way to make the most of juicy apples. They give the dish a delicious sweetness.
Serves44
Cook time45 mins45 minutes
Prep time10 mins10 minutes
Ingredients
4 Coles RSPCA Approved Australian Chicken Thigh Cutlets
2 Pink Lady apples, quartered, cored
1 leek, pale section only, thickly sliced
2 bacon rashers, finely chopped
2 tbs plain flour
1 tbs Dijon mustard
1/2 cup (125ml) brandy or apple juice
1 cup (250ml) salt-reduced chicken stock
1/2 cup (125ml) pouring cream
2 tbs coarsely chopped tarragon
2 tsp finely chopped thyme
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Heat a large ovenproof frying pan over medium-high heat. Add the chicken and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate.
Step 2
Add apple to the pan and cook for 2 mins or until golden brown. Transfer to plate with chicken. Add leek and bacon to the pan and cook, stirring, for 2 mins or until leek softens. Add flour and stir for 1 min or until mixture is grainy. Stir in mustard and brandy or apple juice and bring to the boil. Return the chicken and apple to the pan with the stock and cream and bring to a simmer. Remove from heat. Stir in tarragon and thyme.
Step 3
Bake for 30-35 mins or until the chicken is golden and cooked through and the sauce thickens slightly.
