This one has FLAVOR! I’m saying… like, chicken can be very void of flavor. Seriously. You’ve gotta try really hard to pack flavor into chicken. This one… SO flavorful and just bright! I used chicken thighs, and I think that helped keep the chicken moist also. I used skinless, but you can also use skin-on for extra moisture in the chicken.
I served this over mashed potatoes and with green beans. I am going to be trying mashed cauliflower soon… I’ll have to see how it compares!! Maybe mashed cauliflower and a salad next time… hmmm… this chicken was good… I’d definitely make this again. Two thumbs up from both my father-in-law and my huband!!
Ingredients:
- 1/2 stick of butter
- 2 apples, cored and chopped into slices
- 1/4 onion cut into thin, large pieces
- 2 fresh bay leaves
- 1 tbsp fresh thyme
- 1.74- 2 lbs chicken (I used 5 pieces chicken thighs skinless)… you can use skin-on or skin off
- 1/4 cup white wine
- 11/2 cup chicken broth (low sodium)
- 1/2 cup low fat greek yogurt (or crème fraîche)
- Juice of ½ lemon and zest of 1 whole lemon
- 1/4 tsp minced garlic
- 2 tbsp finely chopped flat-leaf parsley
Directions:
| 01 | Melt half the butter in a saucepan over high heat, add apples and sauté, stirring carefully with a wooden spoon, until golden brown and tender. Transfer to a bowl. | |
| 02 | Melt the remaining butter in the pan over medium heat and fry the onions, garlic, bay leaves and thyme for 2-3 minutes. Add chicken and cook for 5 minutes until golden brown. Turn over and cook for another 5 minutes. Season generously with sea salt and freshly ground black pepper. Add the white wine, turning the heat up high to burn off the alcohol, and cook for 3-5 minutes. Lower heat to medium, add chicken stock and when stock comes to boil, lower heat and simmer for 20-25 minutes, or until chicken is tender (Mine I only cooked for about 15 min since it was chicken thighs). Whisk in greek yogurt and add apples, raising the heat again to allow some of the cooking liquid to evaporate and the sauce to thicken. Add lemon juice and parsley then transfer the mixture to 4 plates, spooning sauce over the top and serve with boiled rice or buttery mashed potatoes. |
Enjoy!!!!!
And now, for the quote of the day:
Dancin' and Cookin' in the Kitchen! 