Cider chicken with apple sauce and fried potatoes

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and boil them in boiling water for about 20 minutes until al dente. In the meantime remove chicken fillets from the bones. Wash the meat and pat dry. Mix 1 tablespoon cider and honey. Cut apples into quarters, remove seeds and dice finely. Wash marjoram, dab dry, pluck the leaves from the stalks.

2. 2

   Season meat with salt and pepper. Drain potatoes, rinse in cold water, peel and cut into cubes. Heat 2 tablespoons of oil in a pan. Fry the meat for 6-7 minutes on each side until golden brown. About 2 minutes before the end of the cooking time, brush the meat with cider-honey mixture. In the meantime, heat 2 tablespoons of oil in a coated pan. Fry the potato cubes for about 5 minutes while tossing, season with salt and pepper. Fold in marjoram leaves. Remove the meat and keep warm. Deglaze the roast with apple juice, add 100 ml cider and simmer for about 5 minutes. Add apple cubes and bring to the boil.

3. 3

   In the meantime, heat 2 tablespoons of oil in a coated pan. Fry the potato cubes for about 5 minutes while tossing, season with salt and pepper. Fold in marjoram leaves. Remove the meat and keep warm. Deglaze the roast with apple juice, add 100 ml cider and simmer for about 5 minutes. Add apple cubes and bring to the boil. Mix starch with a little water until smooth and stir into the boiling sauce. Cut meat diagonally into slices and arrange on plates with potatoes and sauce

Nutrition Facts

KCAL
590 kcal

CARBS
50 g

FATS
22 g

PROTEINS
44 g