Tuesday, February 2, 2010

Apple Chicken

Here is one of my classic dishes: apple chicken.  I've been making this delicious one for a while, and as usual, I, er, never have the sense of mind to write it down, but it needs to be posted all the same!  Works great with rice or bread.

 - 1 chicken breast
 - 1 apple (washed but not peeled)
 - 1/2 onion (I prefer sweet onion, though yellow or white are both fine)
 - ~2 cups apple juice
 - ~1 tsp dried basil (honestly, I just shake it in until it looks good)
 - ~1 tsp vinegar (I use rice vinegar, although vinegar can be left out entirely)
 - salt, to taste

1. Cut the chicken into cube or strips, whichever you prefer.  Allow chicken to marinate in 1 cup apple juice, salt, basil, and vinegar.

2. Cut the half onion into 8.  For the apple, cut into very thin slices.  I usually use an apple corer (dropping in some lemon juice when the corer is halfway in will help keep it from browning), then cut the apple into fourths, and slice each quarter carefully.

3. Cook the onion and apple in ~1/2 cup of juice, until partially tender and the juice is evaporated. Remove from heat (placing it into a temporary holding plate works).

4. Warm the remaining juice, add chicken and marinade, and cook until mostly done. Add in the onion and apple, and continue cooking until chicken is well done, and juice is mostly evaporated.

5. Serve, and nom!

Today I'm trying out a new mango chicken marinade, one that involves red wine and orange juice. We'll see how it turns out.  

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