Linda Valkovska
Dietitian
EN
LV
Recipe
Chicken with apples and cranberries
- Time: 15 minutes prep., ~1 - 1.5 hours cooking time
- Servings: 3 - 4
This is a recipe for the chicken. To make it into a balanced and complete meal, serve with cooked potatoes or grains and some salad or cooked veggies.
- Servings: 3 - 4
This is a recipe for the chicken. To make it into a balanced and complete meal, serve with cooked potatoes or grains and some salad or cooked veggies.
Ingredients
- Olive oil for cooking
- 500 g chicken tights or fillet (or any other cuts), sliced
- 1 red onion, peeled and finely chopped
- 2 - 3 garlic cloves, peeled and crushed
- 3 carrots, peeled and sliced
- 2 apples, any sweet and sour variety, cored and chopped
- 200 ml chicken stock or water
- 2 tbsp cranberry jam
- 1/2 tsp. dried rosemary
- +/- 1 - 2 tbsp white wine vinegar or regular vinegar to taste
- 500 g chicken tights or fillet (or any other cuts), sliced
- 1 red onion, peeled and finely chopped
- 2 - 3 garlic cloves, peeled and crushed
- 3 carrots, peeled and sliced
- 2 apples, any sweet and sour variety, cored and chopped
- 200 ml chicken stock or water
- 2 tbsp cranberry jam
- 1/2 tsp. dried rosemary
- +/- 1 - 2 tbsp white wine vinegar or regular vinegar to taste
Instructions
Heat the oil in a deep pan or a pot and add in the chicken, fry until slighly golden.
Add in the onion and garlic, then turn the heat down and cook over medium heat from now on. Cook until the onions start turning slightly transparent.
Add in the carrots and apples, cook for 5 minutes, then add the broth, cranberry jam and rosemary.
Put the lid on and bring to a boil.
Reduce the heat to low and simmer for about an hour or until the meat is tender, falls appart or comes of the bone easily and the apples have completely dissolved.
Taste it and add the vinegar if the apples have made it a little too sweet. Simmer for 5 more minutes without a lid.
Add in the onion and garlic, then turn the heat down and cook over medium heat from now on. Cook until the onions start turning slightly transparent.
Add in the carrots and apples, cook for 5 minutes, then add the broth, cranberry jam and rosemary.
Put the lid on and bring to a boil.
Reduce the heat to low and simmer for about an hour or until the meat is tender, falls appart or comes of the bone easily and the apples have completely dissolved.
Taste it and add the vinegar if the apples have made it a little too sweet. Simmer for 5 more minutes without a lid.
Linda Valkovska
Dietitian
EN
LV