APPLE MAPLE CHICKEN
The secret to perfect chicken here is making sure it is fully cooked without being overcooked and too dry. The best way to get it right every time is to use a meat thermometer. Covering the skillet during cooking locks in moisture and keeps the chicken tender and juicy.
- 2 tbsp. (30 ml) olive oil
- 2 apples (Cortland, Empire, or Spartan), unpeeled, cored, and quartered
- 2 French shallots, quartered
- 1 sprig fresh thyme or lemon thyme, leaves only
- 1 cup (250 ml) raw or natural apple juice
- Salt and pepper
- 2 tbsp. (30 ml) cider vinegar
- 1/4 cup (60 ml) maple syrup
- ½ cup (125 ml) homemade or store-bought veal stock
Click the steps to erase them.
- In a skillet, heat half the oil over medium-high heat. Cook French shallots and apples with thyme until apples are tender but retain their shape. Set aside on a plate.
- In the same pan, heat the rest of the oil and brown chicken 2 to 3 minutes on each side. Add salt and pepper to taste.
- Reduce heat to medium-low, deglaze with cider vinegar and add apple juice, veal stock and maple syrup.
- Bake between 15 to 20 minutes until the chicken is fully cooked, i.e., to an internal temperature of 170°F (77°C).
- Remove chicken and set aside.
- Cook over high heat and reduce until sauce coats the back of a spoon. Return chicken, apples, and shallots to pan and reheat.
- Cover chicken with maple sauce and garnish with apples and shallots. Serve chicken with buttered green beans and lemon herb quinoa.