Apple Country Chicken
Yield
5 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
curry powder
|
|
| 1 | large |
apples
golden delicious, cored and chopped |
*
|
| 1 | large |
onions
yellow, finely chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| 4 | ounces |
mushrooms
sliced |
|
| 1 | teaspoon |
chicken broth
|
|
| 2 | cups |
apple juice
or cider |
|
| 3 ½ | pounds |
chicken thighs, boneless, skinless
skinned |
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
curry powder
|
|
| 1 | large |
apples
golden delicious, cored and chopped |
*
|
| 1 | large |
onions
yellow, finely chopped |
|
| 15 | ml |
lemon juice
|
|
| 115.6 | ml/g |
mushrooms
sliced |
|
| 5 | ml |
chicken broth
|
|
| 473 | ml |
apple juice
or cider |
|
| 1.6 | kg |
chicken thighs, boneless, skinless
skinned |
|
| 15 | ml |
all-purpose flour
|
|
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.
