Skip to content

Chicken with Apples and Radicchio

May 25, 2009

Source: SUPERFOODS. 300 RECIPES FOR FOODS THAT HEAL BODY AND MIND by Dolores Riccio

Ingredients:
2 Tbsp. olive oil
4 chicken legs and thighs, skinned
2 large shallots, chopped
1 c. radicchio, shredded
2 c. fresh apple cider (not apple juice! don’t substitute)
1/2 tsp. dried thyme leaves
salt and pepper to taste
4 tart red apples (Winesap or Cortland – don’t use McIntosh)
1 tbsp. cornstarch

Directions:

Heat oil in a 12″ skillet and brown the chicken pieces over medium-high heat. Turn frequently to avoid burning.

Add shallots and radicchio between the chicken pieces. Saute for 1 minute.

Add 1 cup of the cider along with the thyme, salt, and pepper. 

Simmer uncovered for about 10 minutes. Turn and simmer until the chicken is cooked through, about 10 more minutes. If the skillet becomes too dry, add more of the cider.

Cut the unpeeled apples crosswise into 4 thick rounds each and lay them over the chicken.  Cover and simmer for 3-5 minutes, until the apples are just tender. Don’t overcook or they will become mushy.

Arrange chicken and apples on a platter and keep warm.

Stir the cornstarch into the remaining cider and dissolve until there are no lumps. Pour into the pan juices and cook over high, stirring constantly until the mixture thickens and bubbles. Lower heat and simmer for 3 minutes. Pour the sauce over the chicken and apples.

Serves 4.

Note: If you are allergic to corn, 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: