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Apple cider chicken and leeks

Name: Apple cider chicken and leeks
Cook time: 20 min
Yield: 2
Cuisine: Cornwall, UK

with creamy mash and green beans

Ready in around 20 mins

RECIPE FACT:

It takes about 36 apples to create one gallon of apple cider.

Nutritional Info:

Energy: 3023kj (722Kcal)
Protein: 43g
Carbohydrate: 51g
Fat: 47g
Contains: milk

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Cut the apple and cut into 1 cm wedges, discarding the core. Trim the ends off the green beans then cut in half and set both aside until needed. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel and cut into 3 even pieces.
2. TO MAKE THE MASH POTATO:

Empty the steamed potatoes into a pot with the mustard cream. Cover with a lid and heat for 4–5 mins over a medium heat. Checking each minute so that the cream doesn’t burn. Remove from the heat and add a knob of butter then season with salt and pepper. Using a potato masher, mash the potato to a smooth consistency then cover to keep hot.
3. TO COOK THE CHICKEN:

Heat a drizzle of oil in a non-stick pan over a medium-high heat. When the pan is hot add the chicken and apple wedges then cook for 3-4 mins each side then remove both from the pan. If the apples start to caramelise quickly, remove from the pan. Reserve the pan.
4. TO FINISH THE APPLE CIDER CHICKEN AND LEEKS:

Heat a drizzle of olive oil in the reserved pan over a medium-high heat. When the pan is hot add the sliced leeks and green beans to the pan and cook for 2-3 mins. Add the apple cider sauce and baby spinach. Bring to a simmer then reduce to a medium heat. Add the chicken and apple wedges and simmer for 1-2 mins, until thickened and the chicken is cooked through.
To serve:

Divide the potato mash between plates, top with apple cider chicken, leeks and apple. Serve with green beans and any remaining sauce.