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+

Chicken Fricassee with Apples

+ +
+prep 30 minutes
+ +
+
+
× 6 +
+ +
This is a delicate dish with a lot of mild flavors which blend into a creamy sauce which becomes slightly sweet from the apples, and slighly tart from the vinegar, but only just a hint of both. The thin slices of breaded and sautéed chicken keep it from being too chewy, and providing a great platform for the sauce and apples. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + 2 +
    +
    apples, Honeycrisp & Granny Smith
    +
+
+
Cut the apples in to 16ths, taking care to cut out the hard parts of the core. Leave the skins on. +
+
+
+

2

+
+
    +
  • +
    + 4 +
    +
    chicken breasts, skinless, boneless
    +
  • +
    + 1 tsp +
    +
    salt
    +
  • +
    + 1 tsp +
    +
    pepper, black
    +
  • +
    + ¼ cup +
    +
    gluten-free flour blend
    +
+
+
Pat the chicken dry and slice in half along the thickness of the breast to create two even halves about ¾” thick. Season with salt and pepper and then dredge in a shallow dish containing the flour. Shake off the excess flour and set aside. +
+
+
+

3

+
+
    +
  • +
    + 2 tbsp +
    +
    butter, unsalted
    +
+
+
Melt the butter in a large skillet over medium-high heat. When the foam subsides, drop in the apples. Cook, taking care to evenly brown both sides of each apple slice. They will only brown slightly, but you can tell they are done when they start to become translucent at the edges. When done, set aside for later. +
+
+
+

4

+
+
    +
  • +
    + 1 tbsp +
    +
    butter, unsalted
    +
+
+
Using the same skillet, melt some more butter and wait until it foams. Lightly brown the chicken on each side, (about 2 minutes per side) working in batches, if necessary. Set aside until needed. +
+
+
+

5

+
+
    +
  • +
    + 1 cup +
    +
    onion (diced)
    +
  • +
    + 2 tsp +
    +
    thyme, fresh (leaves only)
    +
+
+
Using the same skillet, sautée the onion and thyme until golden and translucent (5–7 minutes). +
+
+
+

6

+
+
    +
  • +
    + ½ cup +
    +
    apple cider
    +
  • +
    + ½ cup +
    +
    chicken stock
    +
+
+
Add the cider and stock and bring to a boil. Return the chicken to the skillet and reduce the heat to a simmer. Cover and cook until the chicken reaches 160°F (8–12 minutes). +
+
+
+

7

+
+
    +
  • +
    + ½ cup +
    +
    heavy cream
    +
  • +
    + 2 tsp +
    +
    vinegar, apple cider
    +
  • +
    + 1 tbsp +
    +
    chives, fresh (minced)
    +
+
+
Transfer the chicken to a covered serving dish. Add the cream, and cook on high, stirring constantly, until reduced to the desired thickness (about 2 minutes). Stir in the vinegar and any chicken juices from the serving dish. Bring up to a boil, and then reduce to a simmer for a few minutes. +
+
+
+

8

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+
    +
+
+
Layer the apples over the chicken in the serving dish, and then spoon the sauce and onions over both. +
+
+
+ +
+ +,  + https://www.cookscountry.com/recipes/9414-chicken-fricassee-with-apples +
+ +
+ « Back +
+ +

Chicken Cordon Bleu

+ + +

Chicken Fricassee with Apples

+

Chicken Marsala Florentine

diff --git a/src/entrees-chicken/chicken-fricassee-with-apples/data.yml b/src/entrees-chicken/chicken-fricassee-with-apples/data.yml new file mode 100644 index 0000000..ba677ed --- /dev/null +++ b/src/entrees-chicken/chicken-fricassee-with-apples/data.yml @@ -0,0 +1,59 @@ +title: Chicken Fricassee with Apples +timings: + prep: 30 minutes +icons: [gluten-free] +servings: 6 +description: > + This is a delicate dish with a lot of mild flavors which blend into a creamy sauce which becomes slightly sweet from + the apples, and slighly tart from the vinegar, but only just a hint of both. The thin slices of breaded and sautéed + chicken keep it from being too chewy, and providing a great platform for the sauce and apples. +steps: + - ingredients: + - { amount: 2, item: "apples, Honeycrisp & Granny Smith" } + directions: > + Cut the apples in to 16ths, taking care to cut out the hard parts of the core. Leave the skins on. + - ingredients: + - { amount: 4, item: "chicken breasts, skinless, boneless" } + - { amount: 1, unit: tsp, item: "salt" } + - { amount: 1, unit: tsp, item: "pepper, black" } + - { amount: 0.25, unit: cup, item: "gluten-free flour blend" } + directions: > + Pat the chicken dry and slice in half along the thickness of the breast to create two even halves about ¾” thick. + Season with salt and pepper and then dredge in a shallow dish containing the flour. Shake off the excess flour + and set aside. + - ingredients: + - { amount: 2, unit: tbsp, item: "butter, unsalted" } + directions: > + Melt the butter in a large skillet over medium-high heat. When the foam subsides, drop in the apples. Cook, taking + care to evenly brown both sides of each apple slice. They will only brown slightly, but you can tell they are done + when they start to become translucent at the edges. When done, set aside for later. + - ingredients: + - { amount: 1, unit: tbsp, item: "butter, unsalted" } + directions: > + Using the same skillet, melt some more butter and wait until it foams. Lightly brown the chicken on each side, + (about 2 minutes per side) working in batches, if necessary. Set aside until needed. + - ingredients: + - { amount: 1, unit: cup, item: "onion (diced)" } + - { amount: 2, unit: tsp, item: "thyme, fresh (leaves only)" } + directions: > + Using the same skillet, sautée the onion and thyme until golden and translucent (5–7 minutes). + - ingredients: + - { amount: 0.5, unit: cup, item: "apple cider" } + - { amount: 0.5, unit: cup, item: "chicken stock" } + directions: > + Add the cider and stock and bring to a boil. Return the chicken to the skillet and reduce the heat to a simmer. + Cover and cook until the chicken reaches 160°F (8–12 minutes). + - ingredients: + - { amount: 0.5, unit: cup, item: "heavy cream" } + - { amount: 2, unit: tsp, item: "vinegar, apple cider" } + - { amount: 1, unit: tbsp, item: "chives, fresh (minced)" } + directions: > + Transfer the chicken to a covered serving dish. Add the cream, and cook on high, stirring constantly, until + reduced to the desired thickness (about 2 minutes). Stir in the vinegar and any chicken juices from the serving + dish. Bring up to a boil, and then reduce to a simmer for a few minutes. + - ingredients: {} + directions: > + Layer the apples over the chicken in the serving dish, and then spoon the sauce and onions over both. +credit: + name: Cook's Country + url: https://www.cookscountry.com/recipes/9414-chicken-fricassee-with-apples diff --git a/src/entrees-chicken/chicken-fricassee-with-apples/image.png b/src/entrees-chicken/chicken-fricassee-with-apples/image.png new file mode 100644 index 0000000..ad37aad Binary files /dev/null and b/src/entrees-chicken/chicken-fricassee-with-apples/image.png differ