Apple and white wine chicken
- 1 medium onion, chopped
- 1 small apple, peeled and thinly sliced
- ¼ butternut pumpkin, chopped
- 2 teaspoons olive oil
- 4 chicken breasts, cut into cubes
- ½ cup (125ml) white wine, chardonnay works well
- 1 teaspoon coarse ground black pepper
- 1 vegetable stock cube
- 1¼ cups (310ml) boiling water
Preparation:15min › Cook:30min › Ready in:45min
- Heat the olive oil in a deep frying pan on a low heat. Add the apple and onion and brown for about 4 minutes. Add the pumpkin to the frying pan and stir.
- Add the chicken to the frying pan and cook until white all over. Stir the white wine into the frypan and then add the black pepper.
- Make the vegetable stock by adding the stock cube to the boiling water and stir to dissolve. Add the stock to the frying pan. Bring the pan to the boil and reduce to simmer.
- Maintain on a low heat until the stock has reduced by two thirds, or until the pumpkin is soft.
- If the pumpkin is not soft but the stock has reduced then top up with about 100ml boiling water and reduce again.
Used different ingredients. Because I didn't have all the recipe ingredients I made some changes: - I used sweet potato instead of pumpkin. - I added freshly chopped ginger (2 tspns) - I added ground cumin (1 tspn) - As I didn't have vegetable stock, I used salt and more wine. - I added 2 tspns cornflour at the end to thicken the sauce. - 03 Nov 2009
Flavour was subtle all round, was a bit worried about the pumpkin but by the time the stock had reduced the pieces were nice and tender and had added to the sauce making it thicker and tastier. - 09 May 2011
Using my own tweaks, I enjoyed this easy and quick to make dish. - 03 Nov 2009