Dinner Tonight: February 16, 2016
Archive »Autumn Chicken
"I Spy with my little eye, something...." (Green? Small? Furry? Round?) See who can guess what you're looking at!
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As its name implies, this dish is perfect for autumn, but you can serve it any season. The cranberries and apples will turn your chicken into a super sweet, healthy and refreshing meal. A perfect one-pan wonder! Thanks to Chef Robin for the recipe.
1 lb. boneless chicken, white or dark meat, cut into cubes
2 cups cranberries (fresh or frozen)
1/2 cup orange juice
2 Tbsp. brown sugar
1 apple, washed , seeded, and sliced thinly
1/2 cup flour
A dash of salt & pepper
1/2 tsp thyme
Put cranberries, sugar and orange juice in a saucepan over medium heat. Stir and let come to boil.
Take off stove when all the berries are burst and the sauce is thick. Set aside.
Put about 2 tsp. of canola oil in saute pan. Cook the apples till soft. To speed this process, add 2 Tbsp. of water to pan and cover.
When apples are soft, remove pan lid and cook off the water.
Gently stir cooked apples into cranberry sauce.
In the same saute pan, add 2 Tbsp. oil. Mix flour, thyme and salt and pepper in a bowl, then dredge the chicken pieces in seasoned flour. Heat the saute pan, then cook the chicken pieces. Chicken MUST be cooked to internal temperature of 165 degrees—test with a thermometer in the thickest part of the meat.
Top chicken with cranberry sauce mixed with cooked apple slices and serve with a whole grain such as brown rice or whole wheat couscous. Please taste everything before serving as the cranberry sauce is quite tart, and you may prefer it a bit sweeter.