Pan Fried Chicken with Apples & Rosemary

Serve this with buttery mash or polenta to mop up all the juices.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chicken in a large bowl with the flour, salt, and plenty of freshly ground pepper. Toss to combine and set aside.

Step 2

Put the oil and half the butter in a large sauté pan and set over a medium-high heat.

Step 3

Pare one long strip of zest from the lemon.

Step 4

Once the oil is hot, add the rosemary, lemon zest, and apple wedges, laying them flat on their sides. Cook for about 8 minutes, turning halfway, until golden on both sides. Use a slotted spoon to transfer to a plate lined with kitchen paper, and set aside.

Step 5

Keeping the pan on the heat, add the chicken and cook for 5-6 minutes, turning halfway through, until golden on both sides. Transfer to a plate and set aside.

Step 6

If you're using olives, slice them in half before using.

Step 7

Add the wine, garlic, oregano and olives (or capers) to the pan. Bring to a simmer, then cook on a high heat for about 2 minutes to thicken the sauce slightly.

Step 8

Add the juice of the lemon, the stock (or water) and the remaining butter. Stir to combine and heat for a minute, then return the chicken and apples to the pan.

Step 9

Season, stir, bring to a simmer and gently bubble away for about 3 minutes, until the chicken is cooked through, no pink meat remains, and the juices run clear.

Step 10

Serve at once with buttery mash, polenta, or a crisp green salad, if liked.