 
Chicken Sautéed with Apples, Shallots and Ginger
from Autumn Nights, Winter Mornings, by Barbara Scott-Goodman (Chronicle Books,
1995)
Serves 6
This dish embodies the essence of good, simple comfort food. For a perfect
autumn
or winter supper, serve the chicken with wild rice, a green salad and Brussels
sprouts.
- 2 tablespoons extra-virgin olive oil
- Two 21/2- to 3-pound chickens, cut into 8 pieces each, rinsed and patted dry
- 12 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- One 3- to 4-inch piece peeled fresh ginger, thinly sliced
- 4 firm sweet apples, such as McIntosh or Empire, cored and cut into 1/4-inch
- slices (about 4 cups)
- 1/4 teaspoon ground cinnamon
- 3/4 cup dry white wine
- 1/2 cup appple cider
- Salt and freshly ground black pepper to taste
1. Heat the oil in a large skillet over medium-high heat. Add half the chicken
pieces and brown for 10 to 12 minutes, turning to brown both sides. Lift the
chicken from the pan, put in a large baking dish, and set aside. Cook the
remaining chicken and set aside.
2. Preheat the oven to 350¡F.
3. Pour off all but 1 tablespoon of fat from the skillet. Add the shallots,
garlic, ginger, apples and cinnamon and sautŽ for about 5 minutes over
medium-high heat. Add the wine and cider and cook for 3 to 5 minutes,
stirring to
scrape up any brown bits from the bottom of the pan. Season with salt and
pepper
and pour over the browned chicken. Cover the baking dish with aluminum foil and
bake for 45 to 50 minutes until the chicken is tender.
4. To serve, remove the foil and serve directly from the baking dish, or
transfer the chicken and sauce to a warm serving platter.
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