Ingredients 1 kg chicken thigh fillets
1 tbsp fresh thyme, finely cut
80 g butter
3 shallots, finely sliced
1¾ cups apple cider
1 kg potatoes, cubed
2 large Granny Smith apples, peeled, cored and cut
170 ml cream
Trim the chicken of fat, and cut into bite sized pieces (as per photo below). Add half the thyme to the chicken with some salt and pepper.
Heat about a tbsp of oil, and 15 g of the butter in a pan over a medium heat, and brown the chicken for about 3 - 4 minutes. Take out of the pan.
Add the shallots, remaining thyme and cook for about two minutes.
Add the apple cider, bring to the boil, scraping off any bits that have stuck to the bottom.
Put the chicken back in the pan, cover, reduce the heat to low and cook for about 40 minutes, or till the chicken is tender (It should not take more than 40 minutes). By this time the sauce will have reduced and you need to keep checking that it has not disappeared totally -if it is getting low, add some more apple cider or water.
While this is cooking, cook the potato and apple for 15 - 20 minutes or until tender enough to mash.
Apples should be cut to about this size - no smaller
Drain, and return to a low heat for a minute or so to absorb any liquid left. Remove it from the heat and mash .
Stir in 2 tbsp of the cream and the remaining butter, and add some salt and pepper.
If making broccoli, get it ready to microwave a minute or so before the meal is ready.
When the chicken is tender, stir in the remaining cream and cook for another 3 minutes or so until the sauce has thickened.
Sauce should be slightly thickened
Serve - I put the mash in a cup, and then just tapped it out to make it look more attractive on the plate!