Chicken Fricassee With Apple

 

I have always wanted to try making Chicken Fricassee, but never got around to it.    I finally did and was delighted that I made it.  This recipe was very tasty with a savory sauce enhanced by the sweetness of the apples.  This recipe is easy to make and comes together nicely.  This was a wonderful dinner I served the family.  It is on my repeat again recipe list.



Chicken Fricassee With Apples
From Cook's Country Magazine

Ingredients:

4 (6-to-8-ounce) boneless, skinless chicken breasts, trimmed
Salt and Pepper
1/4 cup all purpose flour
3 tablespoons unsalted butter
2 Fuji, Gala, or Braeburn apples, cored, and each cut into sixteen 1/2-inch thick wedges
1 onion chopped
2 teaspoon minced fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/2 cup heavy cream
2 teaspoons cider vinegar
1 tablespoon minced fresh chives

Directions:
1. Pat chicken dry with paper towels and season with salt and pepper.  Spread flour in shallow dish.  Dredge chicken in flour to coat, shaking to remove excess; transfer to plate and set aside.
2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat.  Season apples with salt and pepper.  Cook apples, cut side down, until browned, about 5 minutes per side, moving and redistributing apples as needed for even browning.  Transfer to second plate; set aside.
3. Melt remaining 1 tablespoon butter in now-empty skillet over medium heat.  Add chicken and cook until lightly browned, about 2 minutes per side.  Return chicken to plate.
4. Add onion, thyme,  1/4 teaspoon salt, and 1/4 teaspoon pepper to now-empty skillet and cook over medium heat until onion is softened and browned, 5 to 7 minutes.
5. Add cider and broth and bring mixture to boil.  Return chicken to skillet.  Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 8 to 12 minutes.
6. Transfer chicken to platter and tent with aluminum foil.  Add cream and apples to skillet.  Increase heat to medium-high, and bring to a boil.  Cook until sauce has thickened slightly, about 2 minutes.   Stir in vinegar and accumulated chicken juices.  Season with salt and pepper to taste.  Spoon sauce and apples over chicken and sprinkle with chives.  Serve.
Serves 4

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