Chicken stew with apples and sage

Portions:

Preparation:

15 min.

Cooking:

20 min.

Ingredients

15 ml (1 tablespoon) butter
4 boneless chicken breast halves OR 8 chicken drumsticks OR large chicken strips
2 apples
250 ml (1 cup) apple juice (or apple cider)
30 ml (2 tablespoons) Dijon mustard
5 ml (1 teaspoon) sage*, dried
1 pinch thyme, dried
1 pinch salt

* If you have fresh sage, chop it finely and use two tablespoons instead of the dried herbs. Poultry seasoning, about half a teaspoon (2 ml), also works well.

Preparation

Melt butter in a large frying pan over medium-high heat. Add chicken and cook until golden brown, 3 to 4 minutes per side. Reduce heat if chicken turns dark brown. Meanwhile, core unpeeled apples and cut into eight pieces each. Whisk juice with Dijon mustard until smooth.
When chicken is browned, pour juice mixture over top. Sprinkle with sage* and thyme. Place apple pieces around chicken. Reduce heat to medium-low. Cover and cook until chicken is spongy when lightly pressed and the temperature measured with a meat thermometer reaches 165°F (74°C), about 4 minutes per side for breasts and 3 minutes for thighs. Turn apples occasionally. Place chicken and apple pieces on a plate.
Turn heat to high. Use a wooden spoon to scrape small pieces of meat from the bottom of the pan. Boil, uncovered and stirring occasionally, until the juices have turned into a thick glaze, about 3 minutes. Pour the chicken juices from the plate into the sauce. Pour over chicken.

This recipe was created by Monda Rosenberge and is courtesy of the website: www.lepoulet.qc.ca