Informations supplémentaires
35 min.
|
493 kcal
|
easy
|
|
Printable version
1. Setup
Cut the apples into quarters. Chop the shallot and the rosemary. Cut the turnip into small cubes.
2. Cook the turnip
Put the turnip cubes in a pot and fill with enough water to cover. Add salt. Bring to a boil and cook 14-16 minutes until tender. Drain and mash with butter and milk to taste. Adjust salt and pepper to taste.
3. Cook the chicken
Heat a drizzle of oil in a pan over medium-high heat. Season the chicken with salt and pepper. Cook the chicken 6-7 minutes on one side then remove from the pan.
4. Cook the apples
Add the shallot, apples, rosemary, sage and 1 tbsp. of butter in the pan. Cook 3-4 minutes until lightly browned. Deglaze with the cider vinegar. Cook until about 1 tbsp of vinegar remains in the pan. Add the flour and mix. Add the apple juice, broth cube, 1 tbsp of butter and 1/2 2P | 3/4 3P cup of water.
5. Add the chicken
Bring to a boil. Return the chicken to the pan. Cook 6-8 minutes over medium-high heat.
6. Plate your dish
Mix the arugula with a drizzle of oil, salt and pepper. Serve the chicken with the sauce, the apples, mashed turnip and arugula. Bon appétit!
4unitChicken Thighs
2unitCortland Apple(s)
1unitShallot
1unitRosemary and Sage
0.5unitVegetable Broth Cube(s)
60mlPure Apple Cider Vinegar
200mlApple Juice
15mlAll-Purpose Flour
500gTurnip(s)
40gArugula
What you need
pan, pot, strainer, potato masher, bowl
493 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
54g
18%
fat
18g
28%
cholesterol
162mg
54%
fiber
8g
32%
protein
31g
saturated
9g
45%
sodium
281mg
12%
sugar
37g
trans
1g