Apple Country Chicken
Submitted by hotpeppermom
Curried chicken thighs simmered with golden apples, mushrooms, and onions in apple cider. Toasted curry powder creates a fragrant sauce that’s perfect over rice or baked potatoes.
YIELD
5 servingsPREP
30 minCOOK
30 minREADY
60 minThis dish starts by toasting curry powder in a dry pan until it darkens a shade and releases its oils. That step transforms the flavor from raw and dusty to complex and aromatic.
Golden Delicious apples, onions, and mushrooms simmer in apple cider until the chicken is tender and the sauce thickens into something you’ll want to soak up with every grain of rice.
The lemon juice brightens everything at the end, cutting through the richness.
Cooking Tips
- Toast curry powder 3-4 minutes, stirring constantly to prevent burning
- Use boneless skinless thighs for quicker cooking
- Simmer covered for 30 minutes until chicken is cooked through
- Thicken sauce with flour-apple juice slurry on high heat at the end
Ingredients
Directions
Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color (3-4 minutes). Add apple, yellow onion, lemon juice, mushrooms, bouillon, and 1½ cup of the apple juice; bring to a boil.
Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 30 minutes). Lift chicken from pan; arrange on a warm platter. Keep warm.
Blend flour and remaining ½ cup apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. Pour over chicken.
The sauce also tastes good poured over baked potato or rice.
Comments
