Heat the olive oil in a large shallow pan over a medium heat
Saute the onion and garlic for 2-3 minutes

Add in the chicken, thyme, oregano and sage
Cook for a further 5 minutes

Pour in the cider and bring to the boil
Turn the heat down, cover and simmer for 40 minutes

Stir in the dairy free cream, season with salt and pepper and cook for a couple of minutes
Serves with a baked potato and green beans