for 4 person

Chicken

2 tbsp	white flour
½ tbsp	curry powder
1 tsp	salt
1 ½ kg	Skinless chicken steaks (boneless)
	oil for frying
3	red onions, cut into wedges
1	garlic clove, squeezed

To braise

400 g	apples, cut into wedges
3 dl	cidre (sparkling apple wine)
1 dl	chicken bouillon
6 sprig	thyme
2	bay leaves
½ tsp	salt

How it's done

Chicken

Mix the flour, curry and salt, toss the chicken in the mixture. Heat the oil in a cooking pot. Brown the chicken in batches for approx. 5 mins. on each side, remove. Add a little oil, heat, add the onions and garlic, sauté briefly. Return the chicken to the pot.

To braise

Add the apples and all the other ingredients up to and including the salt, briefly bring to the boil. Cover and braise over a low heat for approx. 45 mins., remove the lid and cook for a further 15 mins.

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