You can hardly find a Dutch cookbook that doesn’t have chicken with apple sauce in it. A slightly unusual combination of chicken and apples for us, after all, we usually add apples to duck. But for me this is one of my favourite autumn recipes – tender, nourishing and, most importantly, easy.
You can hardly find a Dutch cookbook that doesn’t have chicken with apple sauce in it. A slightly unusual combination of chicken and apples for us, after all, we usually add apples to duck. But for me this is one of my favourite autumn recipes – tender, nourishing and, most importantly, easy.- Prep time: 5 minutes
- Cook time: 40 minutes
- Serves: 4-6
- Difficulty: easy
- Course: main dish
- Cookware: baking dish
- Cuisine: Dutch
Ingredients
- 4 chicken breast fillets
- 4 sweet medium apples, peeled and finely chopped
- 1 medium onion, peeled and sliced
- 2 cloves of garlic, peeled
- 400 ml sour cream
- 70 ml cream
- 50 g butter
- oil for frying
- 100 ml dry white wine
- 1 bunch of fresh basil, leaves chopped
- ½ tsp ground cinnamon
- freshly ground black pepper
- salt
Cooking method
Step 1
Heat oven to 200˚C. Cut the chicken fillets into large pieces. Heat oil in a frying pan. Reduce heat to medium, add chicken, season with salt and pepper. Fry until golden brown. Transfer the chicken to a baking dish.
Step 2
In a frying pan over low heat, fry the onions with butter until golden brown. Add wine, sour cream, cream, salt, pepper, finely chopped fresh basil and squeeze the garlic with a garlic press. Stir the sauce and pour over the chicken. Cover the baking dish with foil and place in the oven for 30 minutes.
Step 3
Pour 100ml water into a frying pan, add the apples, bring to boil and add cinnamon. Reduce heat, cover and simmer apples over low heat for 20-25 minutes. When the apples are ready, crush them with a fork so that the apple pieces remain, but do not mush them into purée. Serve the chicken with the apple sauce.
My tips and tricks:
In Holland, chicken with apple sauce is usually served with potatoes. But if you like this recipe, try it with basmati rice or wide pappardelle pasta. It is incredibly delicious 🙂
- 4 chicken breast fillets
- 4 sweet medium apples, peeled and finely chopped
- 1 medium onion, peeled and sliced
- 2 cloves of garlic, peeled
- 400 ml sour cream
- 70 ml cream
- 50 g butter
- oil for frying
- 100 ml dry white wine
- 1 bunch of fresh basil, leaves chopped
- ½ tsp ground cinnamon
- freshly ground black pepper
- salt
- Heat oven to 200˚C. Cut the chicken fillets into large pieces. Heat oil in a frying pan. Reduce heat to medium, add chicken, season with salt and pepper. Fry until golden brown. Transfer the chicken to a baking dish.
- In a frying pan over low heat, fry the onions with butter until golden brown. Add wine, sour cream, cream, salt, pepper, finely chopped fresh basil and squeeze the garlic with a garlic press. Stir the sauce and pour over the chicken. Cover the baking dish with foil and place in the oven for 30 minutes.
- Pour 100ml water into a frying pan, add the apples, bring to boil and add cinnamon. Reduce heat, cover and simmer apples over low heat for 20-25 minutes. When the apples are ready, crush them with a fork so that the apple pieces remain, but do not mush them into purée. Serve the chicken with the apple sauce.