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

Pork Chops With Roasted Apples And Brussels Sprouts

A new family favorite for dinner is Pork Chops With Roasted Apples and Brussels sprouts.  This is a simple and delicious dish that will satisfy your family/friends.  The pork chops have a nice zesty flavor and the roasted apples and Brussels sprouts are fantastic.  Everyone raved about their flavor.  All of the flavors compliment each other nicely.

A rub is made for the chops consisting of  various spices, brown sugar, and rosemary.  The pork chops are then rubbed with some olive oil and the spice mixture is rubbed into the chops.  Place the chops on the prepared baking sheet.  Next comes the apples and Brussels sprouts.  A dressing is made consisting of apple cider vinegar, brown sugar, rosemary salt, and pepper.  The sprouts and apples are tossed in a portion of this dressing and placed on the baking sheet with the pork chops.

Everything is baked in a 425 degree oven.  Once the pork chops are done, they are removed to a platter and the apple and Brussels sprouts are broiled for about 3 minutes.  Bring everything together and you have a delicious dinner. 

Pork Chops With Roasted Apples and Brussels Sprouts
From Southern Living Magazine

Ingredients

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon garlic salt

1/8 teaspoon ground red pepper

1/8 teaspoon ground cinnamon

3 tablespoons light brown sugar, divided

2 teaspoons finely chopped fresh rosemary, divided

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (1-inch-thick) bone-in, center-cut pork chops

3 tablespoons plus 2 tsp. olive oil, divided

3 tablespoons apple cider vinegar

1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges

1 pound fresh Brussels sprouts, trimmed and cut in half

Vegetable cooking spray

Preparation

1. Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).
2. Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.
3. Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.
4. Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.
5. Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.

Serves 4