- 4 chicken breasts cut in pieces
- 2 cups pear cider
- 1 cup chicken stock
- 3 tbsp tomato sauce
- 1 medium leek OR Onion, chopped
- 1-2 pears sliced
- 12 sprays 1cal sunflower oil
- 3 tablespoons light cream
- ¼ cup flour
- Tsp marjoram
- 1 bay leaf
- salt + ground black pepper
1.
Dust the chicken in the flour and
marjoram.
2.
Heat the oil in a large skillet and
sear the chicken pieces for a few minutes on each side until they are golden
brown.
3.
Transfer the chicken to a
medium-sized pot then fry the onion or leek and pear slices
4.
Deglaze the skillet with half of the
cider (1 cup) and stock. Let it simmer for a minute then add it to the chicken
with the rest of the cider, leek, pear, tomato sauce and bay leaf.
5.
Simmer on low heat, half-covered for
2 hours, stirring occasionally.
6.
Add the cream. If you want the sauce
to be thicker, low-boil until the sauce reduces.
7.
Throw on some chopped parsley or
chives.
