1 table spoon olive oil
25g/1oz Butter
3 onions, thinly sliced
2 garlic cloves, finely chopped
2 table spoons plain flour
8 skinless chicken thighs
300ml or pint unsweetened apple juice
1 table spoon of tomato puree
Steps
1 Heat the oil & butter in a large frying pan (non stick preferred) add in the onions and stir on a low heat for 15 minutes. The onions should be crispy add the garlic cloves for the last 5 minutes of frying time.
2 Once cooked remove the onions and garlic from the pan and put them in a bowl or plate.
3 Dust both sides of the chicken with the flour shaking it over the top, then cook in the pan on a medium heat for 10 minutes, flipping the chicken half way through.
4 Pour in the apple juice and add the tomato puree, scraping the bottom of the pan to mix it well. After 1 minute place the onions and garlic back in the pan and cook on a low heat for 20 – 25 minutes, until the chicken is cooked through and the sauce has thickened.
5 Once the sauce has thickened serve and enjoy.
Calories: 370 Cal
Protein: 40.0g
Carbohydrates: 24.0g
Fat: 13.0g
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