There are certain foods and flavors I crave this time of year, and apples are one of them. I found this unique recipe and decided to give it a try. Quick, easy and a definite taste of autumn!
4 teaspoons extra-virgin olive oil — divided 1 1/2 pounds boneless skinless chicken thighs or chicken breast 1 teaspoon kosher salt — divided 1/2 teaspoon freshly ground black pepper — divided 1/2 cup fresh apple cider 2 teaspoons Dijon mustard 3 medium firm sweet apples (like Gala) cored and cut into 1/2-inch slices 2 teaspoons chopped fresh rosemary — plus additional for serving
Heat 2 teaspoons of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.
In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium high.
Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden.
Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.
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