Chicken In Apple Cider
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Boneless chicken breast fillets||4|
|Tarragon leaves/1 tablespoon dried tarragon||3 Tablespoon|
|Apple cider||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Chicken stock||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Dry white wine||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Tarragon/White wine vinegar||1 Tablespoon|
|Natural yogurt||6 1⁄2 Ounce (1 Cup Or 200 Gram)|
|Ground black pepper||To Taste|
1. Heat oil in a large frying pan over a medium heat, add garlic and onions or shallots and cook, stirring, for 5 minutes. Add chicken and cook, turning, for 10 minutes or until golden on all sides.
2. Add tarragon, cider, stock, wine and vinegar to pan and bring to the boil. Reduce heat, cover and simmer for 30 minutes or until chicken is tender. Remove pan from heat, stir in yogurt and season to taste with black pepper.