Prep. Time: 10′ Cooking Time: 20′ Serves 4
Ingredients:
- 4 chicken fillets, cut into chunks
- 1 small onion, finely chopped
- 1/2 leek, finely chopped
- 30 g olive oil
- 1 sprig thyme
- 1 apple, cleaned and cut into small cubes
- 50 g cognac
- 50 ml blackcurrant liqueur
- 200 g chicken broth
- Salt
- Pepper
- 10 dried apricots and plums
- 10 boiled chestnuts
- 10 g cold butter
- Some chives for garnish
Instructions:
- Heat the olive oil in a deep pan with a thick base.
- On high heat, brown the chicken pieces on all sides for 2-3 minutes per side.
- Add the onion, leek, thyme, and sauté for 2-3 minutes until translucent.
- Add the apple and sauté for an additional 2 minutes.
- Finally, add the dried fruits and boiled chestnuts. Sauté for another 2 minutes.
- Extinguish with cognac and let it evaporate completely.
- Add the blackcurrant liqueur and chicken broth, then simmer for 15 minutes over medium heat until the sauce thickens and glazes.
- Season with salt and pepper.
- Optionally, add a piece of cold butter, about the size of a walnut, to make the sauce glossy.
- Stir the pan to melt the butter and adjust the temperature.
- Garnish with finely chopped chives.
- Enjoy!
Source: Argiro Barbarigou
