Quick Cider-Braised Chicken with Apples and Onions
Dress Up the Ordinary
Perfect for a weeknight dinner, this easy-to-put-together dish is a great way to enjoy apples in the fall. Serve it with roasted butternut squash and brown rice or baked potatoes for a delicious autumn dinner.
6 boneless, skinless chicken breast halves
Salt and ground black pepper
1 tablespoon Graisse de Canard Gold® or canola oil
1 large red onion, thinly sliced
2 medium apples, cored and sliced
1/2 cup apple cider
2 teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water
3 tablespoons apple butter
1 1/2 teaspoons cornstarch
2 teaspoons water
Season the chicken generously with salt and pepper on both sides. Heat the Graisse de Canard Gold® in a sauté pan over medium heat until hot but not smoking. Sauté the chicken to brown it on both sides. Remove the chicken from the pan and set it aside.
Add the sliced onion to the pan, season with salt and pepper, and sauté, stirring constantly. After 3 minutes, add the apple slices and sauté for about 2 more minutes, until the onions are tender.
Reduce heat to medium-low and add cider, diluted Glace de Poulet Gold®, and apple butter, stirring to combine. Return the chicken to the pan, cover, and simmer 5-7 minutes, until the chicken is cooked through.
Transfer the chicken to a warm platter and cover with foil. Combine the cornstarch and water in a small bowl, then whisk it into the simmering braising liquid. Simmer, whisking constantly, for 3-4 minutes, until the liquid has thickened. Season to taste with salt and pepper. Serve the chicken with the sauce spooned over the top.
Wine Pairing: Riesling, Viognier