Apple chicken from a favorite cookbook
Sometimes it's good to dust off an old recipe and try a new adaptation. Apple chicken, cooked with caramelized onions, sweet apples, and apple cider vinegar is a perfect fall dish.
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Adapted from The New Basics Cookbook
Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. You can also follow her on Facebook, Twitter, or Pinterest.
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3 apples (Granny Smith, Golden Delicious, or MacIntosh, or a combination)
1/2 lemon (optional - see step 1 below)
2 tablespoons unsalted butter
1 tablespoon sugar
2 whole, boneless, skinless, organic chicken breasts (1-1/2 to 2 pounds)
1 small onion, finely chopped
1/4 cup apple cider vinegar
1/4 cup heavy or whipping cream
1/4 cup chicken broth (I use my chicken "stock-sicles" for small amounts of broth like this)
1/2 teaspoon salt
1. Core apples, peel them and cut them into 1/4-inch slices. Rub them with the lemon to prevent discoloration. (You can skip this step if you're in a hurry – I usually do!) Melt 1 tablespoon butter in a skillet and sauté the apples over medium-low heat, 5 to 7 minutes. Sprinkle them with sugar, raise the heat, and cook over high-heat until lightly browned on all sides, shaking the pan constantly to prevent the apple slices from sticking. Set the apples aside.
2. Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Flatten each breast half with a meat pounder until thin.
3. Melt the remaining 1 tablespoon butter in a large skillet. Raise the heat, add the chicken, and cook until it is lightly colored, about 2 minutes on each side. Remove the chicken from the skillet and set aside.
4. Add the onion to the skillet, cover and cook until it is tender and slightly caramelized, 8 to 10 minutes. Uncover, raise the heat to high, and add the vinegar. Cook the mixture down to a syrup, about 1 minute. Then whisk in the cream, stock, and salt.
5. Return the chicken to the skillet and simmer gently in the sauce, basting often, until the sauce has thickened slightly and the chicken is cooked, 3 to 5 minutes. Do not overcook.
6. Remove the chicken breasts with a slotted spoon, and arrange them on heated plates (15 minutes in a 200 degrees F. oven, but not absolutely necessary). Add the apple slices to the skillet; cook over high heat until the sauce has reduced and the apples are thoroughly heated, about 1 minute. Spoon the apples around the chicken and pour the sauce over it. Serve immediately.
Related post from the Garden of Eating: Maple-glazed meatloaf with rolled oats and fresh thyme
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