taken from “Delicious Casseroles” by Parragon Books 2007
Kimba’s Review: I thought I’d start practicing for winter by trying a casserole dish, yet not your typical casserole. I picked this one because I love apple-y or apricot-ty cooked chicken… and this recipe looked delicious in the book! It turned out exactly what I imagined it would be. My little surprise was the caramelized apple… so delicious!! I would eat it on its own! Hahahahaa.. anyway, enjoy!
4 Chicken Marylands
1 tbsp olive oil
1 onion, chopped
2 celery stalks, coarsely chopped
1 1/2 tbsp all-purpose flour
1 1/4 cups clear apple juice
2/3 cup chicken stock
1 baking apple, cored and cut into quarters
2 bay leaves
1-2 tsp clear honey
1 yellow bell pepper, seeded and cut into chunks
1 tbsp butter
1 large or 2 medium eating apples, cored and sliced
2 tbsp raw brown sugar
salt and pepper
1 tbsp chopped fresh mint, to garnish
Preheat the oven to 190C. Lightly rinse the chicken and pat dry with paper towels.
Heat the oil in a deep skillet and cook the chicken over medium-high heat, turning frequently for 10 minutes, or until golden all over and sealed. Using a slotted spoon, transfer to an ovenproof casserole.
Add the onion and celery to the skillet and cook over medium heat, stirring frequently, for 5 minutes, or until softened. Sprinkle in the flour and cook, stirring constantly, for 2 minutes, then remove from the heat.
Gradually stir in the apple juice and stock, then return to the heat and bring to a boil, stirring. Add the cooking apple, bay leaves, and honey and season to taste.
Pour over the chicken in the casserole, then cover and cook in the preheated oven for 25 minutes. Add the bell pepper and cook for an additional 10-15 minutes, or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
Meanwhile, preheat the broiler to high. Melt the butter in a pan over low heat. Line the broiler pan with kitchen foil. Brush the eating apple slices with half the butter, then sprinkle with a little sugar and cook under the broiler for 2-3 minutes, or until the sugar has caramelized. Turn the slices over. Brush with the remaining butter and sprinkle with the remaining sugar, and cook for an additional 2 minutes. Serve the stew garnished with the apple slices and mint.
One thought on “CHICKEN & APPLE POT”
high 5! i like sweet chicken..apricot or mango. hehe. this is nice for a change! 😀