Yums for the Tum

Look like a fancy schmancy chef, even without the tall hat

Braised Chicken w/Apples and Onions

70202202pizapw1410665034

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
*Click Here to Skip to Recipe*

Continuing with this fall-weathered weekend, it seemed like a good time to make this chicken recipe. I make this year-round because it is so ridiculously delicious, but it’s especially nice in fall/autumn when apples are at their best quality (and price).

It’s something about the combination of apple with onion, and then the ginger/white pepper combo and the cider spices. It just all comes together to create an explosion of amazing flavor. I almost didn’t make it last night because I was tired from having cooked a bunch of other things today (including a failed experiment with a gingerbread/pumpkin cookie. Failed experiments are the worst because they use up time and you don’t end up with anything to show for them!). But fortunately for my tastebuds and my tum, I ended up making it after all. We paired it with Roasted Brussel Sprouts & Butternut Squash w/Caramelized Onions & Toasted Pine Nuts (recipe here) and some mashed potatoes and it was ever so delicious.
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Braised Chicken w/Apples and Onions
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
Braised Chicken w/Apples and Onions
Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)
This chicken dish is flavorful and filling, and the combination of spices and apples make it an excellent choice for an autumn meal.
Print/Save:
Print Recipe
Recipe Rating:
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print/Save:
Print Recipe
 Recipe Rating:
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
*click one of the 5 stars above to submit your rating (click on 1st star for 1 star rating, 5th star for 5 star rating, etc.*
Servings Prep Time
4to 6 servings 25minutes
Cook Time Total Time
30-40minutes 55-60minutes
Servings Prep Time
4to 6 servings 25minutes
Cook Time Total Time
30-40minutes 55-60minutes
Ingredients
  • 2Tbsp.vegetable oil
  • 1lbboneless, skinless chicken breasts(uncooked, cut into four 4oz pieces, flattened as necessary to make evenly sized pieces)
  • 1/4cupall-purpose flour
  • 1large, sweetonion(such as Vidalia), thinly sliced
  • 2medium-sizedApple(washed, cored and slice. My favorite to use are ginger gold. They really give something extra to the flavor. But when I can’t get those, I also like golden delicious or crispin)
  • 1cupApple Cider(I use my “homemade apple cider from apple juice”, recipe found here)
  • 1cupchicken broth
  • 1tsp.ground sea salt
  • 1/8-1/4tsp.ground white pepper(I use 1/8 tsp. and then another half full 1/8 tsp.)
  • 1/2tsp.ground ginger
  • 2Tbsp.cornstarch
Ingredients
  • 2Tbsp.vegetable oil
  • 1lbboneless, skinless chicken breasts(uncooked, cut into four 4oz pieces, flattened as necessary to make evenly sized pieces)
  • 1/4cupall-purpose flour
  • 1large, sweetonion(such as Vidalia), thinly sliced
  • 2medium-sizedApple(washed, cored and slice. My favorite to use are ginger gold. They really give something extra to the flavor. But when I can’t get those, I also like golden delicious or crispin)
  • 1cupApple Cider(I use my “homemade apple cider from apple juice”, recipe found here)
  • 1cupchicken broth
  • 1tsp.ground sea salt
  • 1/8-1/4tsp.ground white pepper(I use 1/8 tsp. and then another half full 1/8 tsp.)
  • 1/2tsp.ground ginger
  • 2Tbsp.cornstarch
Instructions
  1. Warm the oil over medium-high heat in a large, heavy-bottomed skillet.
  2. Toss the chicken with the flour and shake off the excess. *Note: My favorite method to do this is to throw the flour into a gallon-size Ziploc storage bag, then place the chicken pieces in there, seal it and shake it up. No big mess and everything gets coated evenly. Perfect!*
  3. Place the chicken in the skillet and cook until nicely browned on both sides (about 3-4 minutes per side).
  4. Remove the chicken to a large plate and set aside.
  5. Lower the temperature of the burner to medium/medium-low. Add the onion to the pan and sautee, stirring frequently, until the onion is soft and lightly browned (~8 minutes), then add in the apples, cider, chicken broth, salt, pepper, ginger and the chicken.
  6. Bring the mixture to a simmer, then cover and cook for anywhere from 15-30 minutes, until chicken has reached an internal temperature of at least 160 degrees F and the apples are soft (for me it only takes about 15-20 minutes, but it depends on how thin you pounded out your chicken breasts. The thicker they are, the longer they take).
  7. Using a slotted spoon, remove the chicken, onions and apples to a large bowl.
  8. In a small bowl, whisk the cornstarch with 1/4 cup of the juices from the pan (or use one of those gravy-shaker things like Tupperware makes to mix the cornstarch and juices. Those things rock because they mix everything much better than I can ever do and they leave no mess! Other brands make them and they sell them pretty much everywhere now. Target, Bed Bath and Beyond, Walmart, and online too).
  9. Pour the cornstarch/pan juice mixture into the skillet with the remaining pan juices and, whisking constantly, simmer for a minute or so until the sauce thickens.
  10. Serve chicken with some of the apples and onion with sauce poured over top, alongside your favorite side dishes (in my house, we like to serve this with veggies and mashed potatoes).
Recipe Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *