You’ll Need
For the Chicken
700g boneless chicken thigh fillets
1 tbsp olive oil
1 tsp dried thyme
½ tsp sea salt
½ tsp black pepper
For the Cider Apples
2 crisp eating apples, cored and cut into wedges
1 large onion, cut into wedges
150ml dry cider
100ml chicken stock
100ml double cream
1 tbsp wholegrain mustard
1 tsp cornflour mixed with 1 tbsp cold water
To Finish
Fresh thyme
Cracked black pepper
Optional but Dangerous
Buttery mash
Crusty bread
Another glass of cider
Method
Preheat your air fryer to 195°C.
Toss the chicken with the olive oil, dried thyme, salt and black pepper.
Air fry for 8 minutes, then turn the chicken.
Add the apple and onion wedges around the chicken and cook for a further 8 minutes.
Transfer the chicken, apple and onion to a heatproof dish.
Pour in the cider and stock, then air fry at 190°C for 6 minutes.
Stir in the cream, wholegrain mustard and cornflour mixture.
Continue cooking for 5-7 minutes until the sauce is bubbling and coats the back of a spoon.
Check the chicken reaches 75°C in its thickest part.
Rest for 3 minutes and finish with fresh thyme and black pepper.