Hello lovlies....How are things in your neck of the world?
Beautiful here for sure.
We eat a good amount of chicken here in this house, but it certainly can get boring.
That is when the test kitchen opens up and my kids become taste testers and critiques.
I am a great fan of flavor.
Bold flavors rock my world.
This dish has just that...
Chicken & Spiced Apples
You start with...
Did you guess apples? Of course you did.
You cut them up throw them in a ziptop bag add the lemon juice and cinnamon and give them a good, but gentle toss.
Then you will cook these delish pieces of goodness up.
After the apples are done, remove them but keep them warm.
The herb mix is generously spread over the chicken and cook in same pan as you cooked the apples. You really want all these flavors trust me.
When the chicken is fully cooked remove it as well abut keep warm, we are almost done.
Look at all that yummy goodness left behind.
Add the roux you made and whisk until thoroughly combined.
Ahh I can smell it now, sooooo good!
The finished dish...
We enjoyed ours with a side of steamed beets.
T’s Chicken & Spiced Apples
2 apples, cut
1 tablespoon lemon juice
1T ground cinnamon
3 teaspoons extra-virgin olive oil, divided
3 teaspoons butter, divided
1 T. Thyme
1T dried parsley
1/2 T Sage
1/2T ground clove
1/2 teaspoon salt1
4 boneless, skinless chicken thighs, trimmed
1 cup white dry wine
1 chicken bouillon
1T flour(I use GF)
Toss apple slices with lemon juice and cinnamon in a seal-able bag.
Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 7 minutes. Place in bowl and keep warm.
Mix herbs and salt together.
Place chicken between sheets of plastic wrap and pound with a meat mallet to a 1/2-inch thickness.
Sprinkle the chicken on both sides with the seasoning mixture.
Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over medium high heat.
Add half the chicken and cook until no longer pink in the center, 4 to 6 minutes per side.
Remove to a platter and keep warm.
Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over medium high heat.
Cook the remaining chicken in the same manner.
Add wine, bouillon cube and any accumulated juices from the chicken to the pan.
Cook for about 3 minutes to reduce a bit.
Add roux (the flour and water mix) to the pan.
Cook, stirring to scrape up any browned bits, until slightly reduced, about 8 minutes.
Spoon the sauce over the chicken and serve with the sautéed apples.
Please let me know what you think if you give this a try...
Oh what about my taste testers?
Ok Kat LOVED both the chicken and the apples, Rob had a mixed review. He LOVED the chicken but said he did not like the apples s much.
I on the other hand really enjoyed this dish and hope you do as well.
Thanks for stopping by.
Until next time...