Continuing on with the Apple Season theme, there comes a time when you have to stop using the apples to make desserts. That time comes when your pants are tight. After eating apple cake all week, it was time to use the apples for a lower fat, savory dish. My summer garden has been harvested with the exception of thyme. My thyme seems to be the most resilient plant sowed this year, which is nice because it was one of the plants my son gave me for Mother's day, and he's proud to know that his gift is still being used. He was offering to help me make dinner, so it was fitting that we would use his gifted herb. What to make, what to make... I had chicken, thyme, apples...Apple & Thyme Chicken sounds good! Oh and it was! Sometimes when I have an idea for a recipe, I look online to see how others have made it. I couldn't find one that looked good to me, so I had to invent one myself (which is strangely fun to me). So here you go, my very own Apple & Thyme Chicken:
Apple and Thyme Chicken
Serves 6
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6 boneless, skinless chicken breasts
3 medium apples (I used a Jona Gold, Ida Red and an Empire)
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1 medium shallot, chopped
2 tablespoons fresh thyme
2 tablespoons olive oil
1/4 cup apple cider
1/4 chicken stock
salt and pepper to taste
First, start by prepping your ingredients: Finely chop the shallots and peel, core and thinly slice the apples. Find a large skillet or dutch oven and swirl one tablespoon of olive oil into it and heat it over medium heat. Cook the shallots for five minutes, mixing regularly. Add the apples and stir occasionally until the apples are soft, but not mushy, about 10 minutes. Once done, remove from pan and set aside.
Add a tablespoon of oil to the pan and add the chicken. Brown both sides. If your chicken is burning, you may need to add a bit more oil, lower the heat, or both. Once both sides have been browned, add the apple and shallot mixture on top, then pour in the cider and chicken stock. Cover the pan and lower the heat to low and let cook for about 10 minutes.
And that's all there is to it! We served it with roasted cauliflower and couscous (for the gluten/grain eating family members), but it would go well with brown rice and a salad or any other veggie and grain combination you like. The chicken is mildly flavored and the apples are sweet while the thyme mellows it all out.
Enjoy and Happy Apple Season!
For more photos on this recipe tutorial or other blog posts by me, head over to Goodness Gracious Living!
