About
The history of chicken fricassee is a long one, bouncing back and forth from England to France, before traveling to America to become one of our favorite comfort foods (it was a personal favorite of Abraham Lincoln). Abe's Chicken Fricassee with Apples is a refreshing take on this classic dish, with sweet, stewed apples nestled in a creamy, savory sauce. The sauce alone is worth trying out; it's tangy and rich, a perfect complement to the crispy, juicy chicken. Abe's Chicken Fricassee with Apples is intensely relaxing, with flavors that both soothe and excite!
Ingredients
- 2 (1/2-pound) chicken breasts, boneless, skinless, and sliced in half horizontally to form fillets
- salt, to taste
- pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, divided
- 2 tablespoons vegetable oil, divided
- 2 Honeycrisp, Fuji, or Gala apples, unpeeled, cored, and cut into 1/4-inch-thick slices
- 1 medium yellow onion, finely chopped
- 2 teaspoons fresh thyme, minced
- 3/4 cup apple cider
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh chives, minced, optional, for serving
Directions
Step 1 -Season the chicken with salt and pepper.
Step 2 -Spread the flour in a wide, shallow bowl or plate.
Step 3 -Coat the chicken in the flour, shaking to remove any excess. Transfer the chicken to a plate and set it aside.
Step 4 -In a large non-stick skillet over medium-high heat on the stovetop, melt 1 tablespoon butter with 1 tablespoon vegetable oil.
Step 5 -Add the apple slices to the skillet, seasoning with salt and pepper.
Step 6 -Sauté the apples, stirring occasionally, until lightly browned and softened, about 6-8 minutes. Transfer the apples to a separate plate, and set it aside.
Step 7 -Melt the remaining 1 tablespoon butter with the remaining 1 tablespoon vegetable oil in the skillet, still over medium-high heat.
Step 8 -Add the chicken to the skillet and cook until lightly browned but not quite cooked through, about 2 minutes per side. Transfer the chicken to a separate plate and set it aside.
Step 9 -Add the onion and thyme to the skillet with some salt and pepper and reduce the heat to medium.
Step 10 -Sauté the onion mixture until the onions are softened and browned, about 4-5 minutes.
Step 11 -Add the apple cider and chicken broth to the skillet.
Step 12 -Increase the heat to high and bring the mixture to a boil.
Step 13 -Cook uncovered until the liquid reduces by about half, about 5 minutes.
Step 14 -Add the heavy cream to the skillet. Bring the mixture to a boil and cook until the sauce has thickened slightly, about 2-3 minutes.
Step 15 -Add the chicken, as well as any accumulated juices, back to the skillet.
Step 16 -Reduce the heat to low and let simmer uncovered until the chicken is cooked through, about 2-3 minutes. The chicken should read 165 degrees F when inserted with a meat thermometer.
Step 17 -Stir in the apple cider vinegar and the apples. Taste for seasoning.
Step 18 -Spoon the apples and sauce over the chicken.
Step 19 -Sprinkle with the chives and serve!
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