Dinner Tonight: November 16, 2015
Archive »Autumn Chicken
One person thinks of a family memory. The others ask up to 20 questions to help them figure out which memory it is!
If you were a season, which season would you be and why?
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.