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 Chick Cuisine

Apple Chicken

By Jana "Ultra" Rosenblatt


This is a good recipe while going through chemo and a great taste for fall. During treatments many of us prefer a sweet taste to other flavors as a counter balance to the chemical taste in our mouths. Apple Chicken is easy to prepare but more importantly, easy to digest and can help keep things moving…if you know what I mean…because apples are high in soluble fibers. 

Onions and garlic are known to have a mild antibacterial effect and chicken is a great form of protein. The skin on the chicken can be removed before or after cooking without altering the flavor of this dish, depending on whether you are watching your weight or trying to gain lost pounds.

This is also the very first meal Ultra ever prepared for Boychick on our very first real date… a longer story…

Ingredients 

Chicken parts (your choice) 
Apple juice or cider
Cut up Apples (use one per person being served) 
One large or 2 medium white onions
Sliced Minced garlic (3-4 cloves) 
Cinnamon 
Salt 
Pepper

Directions

1. Rinse chicken parts and arrange, flesh side down, in a flat pan or pot with sides at least 3" high 

2. Throw in garlic, minced (or in cloves, smashed with a knife blade to allow flavor to escape)

3. Shake on cinnamon, salt and pepper to taste 

4. Pour in apple juice until it almost covers chicken 

5. Layer on the onion slices and then the cut up apples 

6. Bring to a boil, then lower heat to a simmer and cover loosely. Don't be concerned if the cover doesn't fit well until the apples break down

7. After 10-15 minutes, turn chicken pieces and let the layered ingredients get mixed in 

8. Continue to simmer for 15-20 minutes, or until chicken is completely cooked

 

The great thing about this recipe is that it can be done in 20 minutes or simmer longer for a richer taste and it is even better re-heated the second day. It is also easy to modify depending on what you have in the house: 

  • It is great served over rice 
  • You can layer in sliced potatoes at stage 5 in a taller pot 

  • I almost always layer on a veggie a few moments before serving to steam until done, with the lid off the pot. I use asparagus, cauliflower, or broccoli 

  • The sauce of apples and onions makes a great salad dressing over lettuce or spinach for a lunch or dinner salad the next day. Cut up chicken and add a few nuts or seeds for crunch

 

 

 

 

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