Unfortunately, the pancakes at church started before I could get there. As a result, I still had to think of something for dinner. Okay, this is a stretch, but go with it: there is a bottle of French wine on the hoosier in the back fourth of the kitchen. “That” is my French Quarter today. And here is a recipe found there:
Braised Chicken with Apples
3 Tablespoons Vegetable oil
3 – 4 Boneless, skinless chicken breasts
To taste Salt and Pepper
2 – 3 Apples (use your favorite type!) – peeled, cored, and sliced to about 1/8 inch thick
1 Shallot, peeled and thinly sliced
1 Tablespoon Thyme, finely chopped. Dried thyme is good, also, if that’s what you have.
1 cup Chicken broth
1 / 4 cup Apple cider vinegar
– On the stove top, heat up a large, fairly deep sauce pan.
– Add the vegetable oil.
– Add the chicken breasts. Season with salt and pepper.
– Cook chicken for 3 – 4 minutes on each side, to brown.
– Once chicken has browned on both sides, remove to a separate plate and cover to keep warm.
– Add the apples and shallots to the sauce pan. Cook for two minutes or until apples start to get soft.
– Add thyme, chicken broth and apple cider vinegar. Simmer and reduce, for about 8 minutes.
– Put the chicken back into the sauce pan, on top of the apples and shallots.
– Reduce heat, cover and cook until chicken is cooked all the way through. (I use 185 degrees as the magic number.)
Accouterments: Sautéed or steamed green beans and baked fingerling potatoes.
Pairs well with Flourish Merlot ’07, from the Vin de Pays d’Oc, produced in the Languedoc-Roussillon area in Mediterranean France.