Chicken And Apple Fricassee - cooking recipe

Ingredients

1 tbsp olive oil
1 2/3 lbs boneless skinless chicken breasts or thighs, cut into chunks
8 small shallots, peeled
2 cups dry apple cider
1/3 cup dry white wine
1 1/4 cups heavy cream
5 tbsp butter
2 None Granny Smith apples, cored and thinly sliced
5 oz button mushrooms, halved
None None Chopped fresh flat-leaf parsley, for garnish
None None Sweet potato mash, to serve

Preparation

Heat oil in a large skillet on medium heat. Cook chicken and shallots in 2 batches for 5-6 mins each batch, until lightly browned. Transfer to a plate.
Add cider and wine to pan. Simmer for 10-15 mins, until mixture has reduced to 1/2 cup. Stir in cream and bring to a boil. Reduce heat to low and simmer for 4-5 mins until sauce has thickened slightly.
Melt 3 tbsp of the butter in a large skillet on high heat. Saute apple slices for 4-5 mins until golden and tender. Stir into sauce.
Melt remaining 2 tbsp butter in same pan on high heat. Saute mushrooms for 3-4 mins until tender.
Add chicken mixture and mushrooms to the sauce. Simmer for 5-10 mins until chicken is cooked through and sauce has thickened. Sprinkle with parsley. Serve with sweet potato mash.