chicken with apples and onions!

Reposting an oldie-but-goodie with the minor edits that reflect how I make it now. This is good stick-to-your-ribs cold weather food, and despite the trickster behavior of last week’s warmth, we still have some cold weather hanging around. Make this while it is seasonally appropriate.

This recipe is a straight up combo of chicken and apples in honey mustard sauce from Simply Recipes and pork chops with mustardy apples and onions from Dinner: A Love Story (which I wrote about in 2011). It is incredibly delicious and super easy. Here’s how you make it.

1/2 cup apple cider
1/2 cup chicken broth
2 tablespoons cider vinegar
1 1/2 teaspoons cornstarch
1 tablespoon honey
2 tablespoons Dijon mustard
2 boneless skinless chicken breasts
2 apples
1 large onion
Salt
Pepper
Olive oil

Start by prepping your sauce: whisk together cider, chicken broth, cornstarch, honey, vinegar, and Dijon, and set aside. Let the flavors marry. You’ll definitely have to whisk again before adding to the pan, as cornstarch has a tendency to turn into cement if you let it sit, but don’t worry, it will quickly re-mix.

Slice your chicken breasts in half longways to make four thin filets. Salt and pepper them in the pan and brown in olive oil on each side, about 4 minutes per side. You know they’re ready when they release from the pan with little to no prodding.

Once the chicken is brown, remove it from the pan and set aside. Turn the heat down to medium and let the pan cool for a sec. Once the oil is less sizzly, add your onions, let them get started softening, then add your apples (which you’ve previously prepared: core, don’t peel, slice thin, bam). You should have about the same amount of each. Once the apples have begun to soften, add your previously mixed sauce, deglaze ferociously, and bring the whole mess to a boil. Once it hits boiling, turn it to a simmer and re-add your chicken and whatever chicken juices have accumulated on the pan. Just kinda tuck the pieces in among your apples and onions. Get it cozy.

Stick the lid on the pan, slightly ajar. Watch your flame and your simmer level and cook until the chicken is done.

About Sara

I like to talk about media, food, and gender.
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