Ingredients 4 chicken breast fillets cut into bite size pieces 1 small onion finely chopped 1/2 leek finely chopped 30 gr olive oil 1 sprig thyme 1 apple peeled and cut into small cubes 50 gr brandy 50 gr red wine 200 gr chicken stock Salt Pepper 10 dried prunes and apricots 10 boiled chestnuts 10 gr cold butter A little chives for garnish Equipment Frying pan Pot TAGS CHICKEN CHICKEN 30-MINUTE MEALS APPETIZERS CHRISTMAS VALENTINE'S DAY SUNDAY LUNCH Ingredients 4 chicken breast fillets cut into bite size pieces 1 small onion finely chopped 1/2 leek finely chopped 30 gr olive oil 1 sprig thyme 1 apple peeled and cut into small cubes 50 gr brandy 50 gr red wine 200 gr chicken stock Salt Pepper 10 dried prunes and apricots 10 boiled chestnuts 10 gr cold butter A little chives for garnish Video Instructions Heat the olive oil in a deep, heavy bottomed skillet. Over high heat, brown the chicken pieces on all sides for 2 to 3 minutes per side. Add the onion, leek, and thyme, and sauté for 2 to 3 minutes until they turn translucent. Add the apple and sauté for another 2 minutes. Stir in the dried fruit and the boiled chestnuts, and sauté for 2 more minutes. Pour in the brandy and let the alcohol evaporate completely. Add the red wine and the chicken stock, and let it simmer over medium heat for about 15 minutes, until the chicken is cooked through and the sauce becomes glossy. Season with salt and pepper. For a shinier finish, add a small piece of cold butter and shake the pan gently so it melts from the heat of the dish. Garnish with finely chopped chives and serve. TAGS CHICKEN CHICKEN 30-MINUTE MEALS APPETIZERS CHRISTMAS VALENTINE'S DAY SUNDAY LUNCH
