Chicken: 4 supremes, skin on
Olive oil: 2 tbsp
Salt
Pepper
Bramley apple: 250 g, peeled and roughly chopped
Cox apple: 250 g, peeled and roughly chopped
Sugar: 1 tbsp (optional, depending on tartness of apples and usage)
Cloves: 2
2 tbsp
Apple cider vinegar: 1 tbsp
Brussels sprouts: 250 g
Rice vinegar: 250 g, wild
An easy recipe to prepare chicken with applesauce and Brussels sprouts: following our instructions the meat will be soft and tasty.
Preheat the oven to 200°C (180° fan) / gas 6.
Cook the wild rice according to packet instructions, drain and keep warm.
Meanwhile drizzle the chicken with oil, season well and roast in the oven for 25 minutes.
Peel and core the apples and cut into chunks.
Place in a pan with the sugar, cloves, vinegar and water and cover with a lid.
Cook over a low heat for 10-15 minutes, checking occasionally, until the apples have ‘exploded’ to a fine puree and are soft.
Beat to a puree and remove the cloves.
Cook the Brussels sprouts briefly in boiling salted water then drain thoroughly.
Serve the chicken with the applesauce, rice and Brussels sprouts.
