Apple chicken

Por Lourdes Gómez

Cookware:

4 split chicken hindquarters with or without skin (can be cooked with 8/10 chicken thighs)
1 Italian green pepper, finely chopped
1 small red pepper, finely chopped
1 onion, finely chopped
3 granny smith apples (1 we will chop it and 2 we will laminate them fine)
500 ml of chicken broth
100 ml of cooking cream
Salt
Olive oil v.e.
Parsley

Preheat the 28 cm Saladmaster Titanium Sauce Pan
Brown chicken with or without oil on both sides
Remove the chicken and set aside
Grate 1 fine apple or with cone 1
In the same Sauce Pan, add the onion, peppers and grated apple and if you have not put oil for the chicken, add it now to poach the vegetables
Give a point of salt
Put in 3 L Saladmaster Titanium Sauce Pan the broth to boil
When the first boil is lifted, add the cream and stir
Cut two apples in half and slice thin or with cone 4
Add the sliced apples to the broth and boil for 5 minutes
Mash the apples well in the broth with a blender to obtain a light sauce
Return chicken to Sauce pan when vegetables are already poached
Cover the chicken with the sauce
Try salt and add if needed
Cover and wait for the click
When you listen the click, lower the temperature to the minimum
Cook for 30 minutes
Uncover and let stand before serving
Sprinkle chopped parsley to taste just before serving