Chicken and Apples with Brandy Cider Sauce and a Healthy Side

Chicken with Brandy Cider Sauce with Apples and a Healthy Side  

Cook's Notes: A company-worthy chicken dish made in just one pan. Chicken fillets baked in an apple cider sauce served with a healthy side of roasted red potatoes, Brussels sprouts, cranberries, and red onions. Chicken fillets were used as they are a slice of thinner meat and cook better in a skillet though chicken breasts can easily be substituted. The dish is flavorful and satisfying. It's an original recipe and serves four. Adding apple brandy is an optional ingredient.

Chicken with Cider and Apple Ingredients:

• 6 chicken fillets
• 1-1/2 tablespoons olive oil
• 3/4 cup diced sweet onions
• 2 cups apple cider
• 2 teaspoons Dijon mustard
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon each dried rosemary and thyme
• 2 tablespoons cornstarch mixed with 1/4 water or heavy cream 
• 2 whole apples like Honey Crisp, Pink Lady, or Gala, peeled and diced
• Salt and pepper to taste 
• 2 tablespoons apple brandy e.g. Applejack or Calvados
• Optional add in 1-1/2 cups diced mushrooms

Directions:  

• In a large skillet heat olive oil and sear chicken on both sides for 4 minutes with diced sweet onions and mushrooms if adding in. 
• Remove chicken and onions to a paper towel-lined plate and set aside.
• Add cider to pan and scrape up pan drippings. Whisk in mustard, spices, and cornstarch mixture. On medium low-heat (uncovered) add in chopped apples, chicken, and onion mixture.
• Cook uncovered for 30 minutes or until chicken registers 165 degrees for doneness and apples are al dente.
• Add in brandy if using and mix well. Cook 1 minute more. 
• Cover skillet, remove from heat. Let meat and sauce rest 10 minutes before serving. 

Roasted Brussels Sprouts with Red Potatoes and Cranberries

Recipe serves 4.
Ingredients:

• 1 lb. small red potatoes, halved and quartered
• 1 lb. Brussels sprouts. halved lengthwise and quartered
• 1 cup red onion slices
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1/2 teaspoon each dried rosemary and thyme
• 3 minced garlic cloves
• 4 slices of uncooked bacon, halved
• 1 cup dried cranberries
• 1 teaspoon sea salt

Directions:

• Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
• In a large bowl place potatoes, garlic, bacon, red onions, and Brussels sprouts. Add in olive oil, mustard, rosemary, thyme and garlic cloves.
• Spread mixture out evenly in pan. Sprinkle with sea salt and roast for 20 minutes. Stir the mixture and if Brussels sprouts are done remove them and continue cooking until potatoes are fork-tender. Add in cranberries last 10 minutes of cooking time.

TODAY

AND FIND A WAY TO SPREAD SOME JOY!