A KosherEye Exclusive. Adapted from a personal recipe by Chef Rose Anne Jarrett
4 chicken thighs (remove skin)
Kosher Salt and freshly ground pepper to taste
1 Tablespoon olive oil
1 medium onion, sliced thinly
1 clove garlic, minced
2 large apples, thinly sliced, (I use Granny Smith with either Rome, Empire or Braeburn)
1/4 cup apple brandy (optional)
2 cups chicken broth (low sodium)
2 cups apple cider
4 Tablespoons unsweetened MimicCreme
In a large non-stick skillet or 3.5 qt. sauté pan, sauté skinned chicken thighs on medium flame until brown on both sides (approximately 4-6 minutes per side). Remove chicken to plate, season with salt and pepper and keep warm. Reserve any juices!
In same skillet add olive oil and sauté onions for 3 minutes. Add apple slices and continue to sauté for another 5 minutes or until apples become nicely browned.
Add garlic, sauté for another minute. Immediately add brandy (if using) and/or chicken stock, and deglaze the pan by loosening any brown bits from bottom of pan.
Return chicken and any of its juices to skillet. Add apple cider and bring to boil. Reduce heat to simmer and cook about 40 minutes or until liquid in pan is reduced to approximately 1/2 -3/4 cup.
Yield 2 servings