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Recipe of the Week

Apple Braised Chicken

Prep Time: 8 minutes
Cook Time: 30 minutes

Serves 4 to 6

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (20 ounces) boneless, skinless chicken thighs
1 tablespoon vegetable oil
1 cup sliced onion
3 Junami apples, peeled, cored and sliced 1/4 inch thick
1/4 cup chicken broth
2 tablespoons chopped fresh tarragon, divided
1/4 cup heavy whipping cream, optional

Combine the flour, salt and pepper in a medium bowl. Toss the chicken in the flour until well coated.

Heat the oil in a large sauté pan over medium high heat. Add the chicken and cook until browned on both sides, turning once, about 5 to 7 minutes. Stir in the apples, onion, chicken broth and 1 tablespoon tarragon. Bring to a boil and cover. Reduce heat to low and simmer 20 minutes or until chicken is no longer pink in the center.

Remove chicken, onion and apples and keep warm. Add cream to juices in pan and cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Pour sauce over chicken and sprinkle with remaining tarragon.

NOTE: for a reduced fat version, substitute chicken broth for the heavy whipping cream. Cook until the juices are reduced slightly. The sauce won’t be as thick but still good.

Tip: For a complete meal, serve with wild rice and a green vegetable.


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