Oh guys, Dublin was great (no surprise there). It’s funny how you can fall in love with a city over and over again and every time you visit you find new things to love. I’ve had four days of shopping, pub crawling, walking and loads of great food. This time we stayed at the Gresham Hotel right in the middle of the city and really enjoyed how close it was to everything as well as the general feeling of the hotel. Their reception/lounge/bar-area is amazing! We also had the great luck of watching the historical rugby-game at a local pub together with some serious rugby-enthusiasts. If I haven’t got everything wrong this was the first time Ireland beat New Zealand and the atmosphere in that bar was great, even though none of us had no idea about rules or nothing.
So, I almost forgot that I had a recipe to post in the middle of my ramble about Dublin. Thankfully the images reminded me about this lovely little autumn-dish. I’m usually not that keen on warm fruits in savory dishes, but the sweet pops of apple in this cider chicken is just great. Every now and then you get this, ‘oh, what was that’-feeling that transforms this simple dish into something quite special. Also, the sauce with the fresh apple cider and luxurious cream is just to die for!
4 chicken breast
1 yellow onion
2 medium-sized apples
200 ml dry apple cider
200 ml heavy cream
2 tbs dried tarragon
1/2 chicken stock cube
Cider chicken w/ tarragon and apple
Cut each chicken breast into four equal sized pieces and brown them off in a pan on medium-high heat with a shot of oil. Finley slice the onion and cut the apple into chunky pieces. Add them together with the tarragon into the pan and cook for 1-2 minutes before pouring in the cider and heavy cream.
Turn the heat down to a medium-low heat, add the stock cube and cook until the liquid is reduced by half and thickened. Season with salt and pepper to taste and serve with rice.