Bavarian Style Chicken and Homemade Apple Sauce
with Braised Cabbage, Red Wine Jus and Mash
- Sulphites
- Celery
Try something new with our Bavarian Style Chicken and Homemade Apple Sauce. Inspired by German feasting dishes, tender chicken is served with homemade apple sauce and braised cabbage for a hearty and flavoursome meal.
Ingredients
450 grams
Potatoes
1 unit(s)
Leek
1 unit(s)
Red Cabbage
2 unit(s)
British Chicken Breasts
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
1 unit(s)
Apple
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
37.5 grams
Apple and Sage Jelly
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Cabbage
100 milliliter(s)
Water for the Sauce
150 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Halve the cabbage, cut out and discard the tough core, then finely slice.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Heat a drizzle of oil in a saucepan on high heat. Add the cabbage and leek and cook, stirring frequently, until the veg starts to soften, 4-5 mins.
Meanwhile, lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add the balsamic vinegar to the cabbage and stir until evaporated, 1 min.
Once softened, add the sugar and water for the cabbage (see pantry for both amounts) and season with salt and pepper.
Bring to the boil, then pop on the middle shelf of your oven and simmer until the cabbage is soft and the liquid has evaporated, 20-25 mins. TIP: If your pan isn't ovenproof, put the veg in an ovenproof dish before putting in the oven.
While everything's cooking, quarter, core and grate the apple (no need to peel).
Melt a knob of butter or a drizzle of oil in a medium frying pan on medium heat. Add the apple and fry until starting to soften, 2-3 mins.
Stir the water for the sauce (see pantry for amount) into the apple and bring to a simmer. Season with salt and pepper and simmer until softened, 5-6 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once the apples are cooked, stir in the apple and sage jelly. Remove from the heat, then transfer to a bowl and set aside.
When the apple sauce is ready, give the pan a quick clean, then return to a high heat.
Pour the water for the jus (see pantry for amount) into the saucepan, bring to the boil. Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 3-4 mins.
Slice the chicken widthways into 2cm thick slices.
Transfer the chicken to your plates. Spoon over the red wine jus and serve with the homemade apple sauce.
Serve the mash, braised leek and red cabbage alongside.
