Apple Braised Chicken is a healthy, quick and easy gem. Green apples, ginger, onion and apple cider produce a flavorful low fat winner.
This is one of my daughters favorite chicken dishes. Whenever I ask her what she would like to have included in the weekly menu planning, she immediately says, “Apple Chicken!” I love it because it’s not only delicious it’s relatively quick to put together and tastes like something that’s taken a long time to prepare. Can you say WIN! WIN!?! Perfect for a satisfying weeknight meal.
This recipe started out as a Weight Watchers recipe and while I believe I’ve kept it fairly low fat and healthy, it probably a few more calories than the WW recipe.
BTW-I posted a photo of the lovely green apples that go in the recipe instead of the finished dish cuz, frankly, the colors of everything after it’s cooked aren’t really altogether that attractive. Too much of the same tone I guess. Please don’t let that dissuade you from trying this gem though. It’s really yummy and pretty darn good for you too boot!
Source Adapted From Weight Watchers
Apple Braised Chicken
- 4 Teaspoons Divided Vegetable Oil
- 4 Chicken Breast Halves Boneless and Skinless, Cut into Large Chunks
- 1/4 Cup All Purpose Flour
- 1 Large Onion Sliced
- 2 Medium Granny Smith Apples Cored and Sliced (I Leave The Peels ON)
- 2 Cups Apple Cider
- To Taste Salt
- To Taste Black Pepper
- 3/4 Teaspoon Dried Ground Ginger
- 2 Tablespoon Corn Starch
- Cooked White or Brown Rice
- Sprinkle both sides of chicken generously with salt and pepper. In a large ziplock bag, add flour and chicken and toss to coat evenly.
- In a large skillet, heat two teaspoons of vegetable oil over high heat. Place chicken pieces in skillet and brown on medium high heat until brown on both sides. You may need to do this in batches, depending on the size of your skillet. Don't crowd the chicken. Remove cooked chicken to a plate and set aside.
- Add 2 teaspoons of vegetable oil to the pan, reduce heat to medium, and add onion slices and cook until tender and lightly browned.
- Stir in apples, cider, chicken broth. 1/2 teaspoon salt, ginger, and chicken. Bring to a gentle simmer and cover and cook until chicken is tender and cooked through and apples are nice and soft about 20-30 minutes.
- In a small bowl, whisk together cornstarch and about 1/4 cup pan juices until smooth. Add cornstarch mixture to skillet and stir constantly for about one minute. If the sauce isn't thickened to your liking, make another cornstarch and pan juice mixture and stir in. Check seasonings and add more salt and pepper to taste.
- Serve over cooked rice and enjoy!