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Title: Chicken with Apples and Bacon
Categories: Chicken Fruit
Yield: 6 Servings
| 3 | sl | Turkey bacon; chopped |
| 12 | Chicken thighs without skin | |
| 2 | sm | Onions; halved & sliced |
| 1 1/4 | c | Apple juice |
| 2 | Granny smith apples; peeled and sliced | |
| 1 | tb | Dijon mustard |
| 1 | tb | Balsamic vinegar |
| 1 | ts | Dried thyme |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 1/2 | ts | Cornstarch |
In a large pot, cook bacon over medium heat until browned and crisp, about 3 minutes. Transfer bacon with a slotted spoon to a piece of paper towel to drain. Discard all but 2 tsp of fat from pan. Add half of the chicken and brown well, about 2 minutes per side. Remove to a plate and repeat with remaining thighs.
Reduce heat to medium-low and add onions to pan. Cook, scraping up browned bits at bottom of pan, until onions are browned and beginning to soften, about 4 minutes. Add apple juice, apples, mustard, vinegar, thyme, salt, pepper and reserved bacon and chicken thighs to pan. Cover, reduce heat to low and simmer gently, stirring occasionally, until chicken is no longer pink in center, 20 to 25 minutes.
In a small bowl, stir cornstarch together with 2 tsp water; stir into sauce. Cook until sauce thickens, about 1 minute.
Per serving: 251 Calories; 7g Fat (27% calories from fat); 31g Protein; 14g Carbohydrate; 128mg Cholesterol; 795mg Sodium
Serving Ideas : Serve with green beans and wide noodles or rice pilaf.
NOTES : You may use Bosc Pears and rosemary instead of the apples and thyme. Posted to MM-Recipes Digest V4 #5
Recipe by: Shaw's
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