KosherEye
<<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>> Mrs. Stahl's Potato Knishes <<< o >>> Knish - In Search of the Jewish Soul Food <<< o >>>

Kosher Poultry



Bookmark and Share
Chicken with Apples PDF Print E-mail

KosherEye.com

A KosherEye Exclusive.  Adapted from a personal recipe by Chef Rose Anne Jarrett

Ingredients:

4 chicken thighs (remove skin)
Kosher Salt and freshly ground pepper to taste
1 Tablespoon olive oil
1 medium onion, sliced thinly
1 clove garlic, minced
2 large apples, thinly sliced, (I use Granny Smith with either Rome, Empire or Braeburn)
1/4 cup apple brandy (optional)
2 cups chicken broth (low sodium)
2 cups apple cider
4 Tablespoons unsweetened MimicCreme

Directions:

In a large non-stick skillet  or 3.5 qt. sauté pan, sauté skinned chicken thighs on medium flame until brown on both sides (approximately 4-6 minutes per side). Remove chicken to plate, season with salt and pepper and keep warm. Reserve any juices!

In same skillet add olive oil and sauté onions for 3 minutes. Add apple slices and continue to sauté for another 5 minutes or until apples become nicely browned.

Add garlic, sauté for another minute. Immediately add brandy (if using) and/or chicken stock, and deglaze the pan by loosening any brown bits from bottom of pan.

Return chicken and any of its juices to skillet. Add apple cider and bring to boil. Reduce heat to simmer and cook about 40 minutes or until liquid in pan is reduced to approximately 1/2 -3/4 cup.

Note:

Yield 2 servings
Meat


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica