Made this recipe for Rosh Hashana 2016 (5777). Sweet, savory, and gluten free!
- 3 Tablespoons Apple Cider Vinegar
- 1 pound small granny smith apples
- 4 Tablespoons of high heat oil
- 1 large onion, chopped
- Â¼ teaspoon red pepper flakes
- Â¼ teaspoon dried mint
- Â¼ teaspoon ground mustard
- Â¾ teaspoon ground sage
- Â½ teaspoon salt
- Â¼ teaspoon black pepper
- 1 cup chicken stock
- 3 Tablespoons honey
- 2 pounds kosher boneless skinless chicken (I prefer Grow and Behold)
- 3 Tablespoons parve margarine
- 3 Tablespoons chopped parsley
Pour vinegar into a bowl. Peel, core and slice apples into bowl and stir to coat apples.
Heat half the oil in a 12-inch frying pan overÂ medium high heat. SautÃ© the onions until golden. Stir in red pepper, mint, mustard, Â½ tsp sage and Â¼ tsp each salt and pepper. Add apple and vinegar mixture, then pour the honey and Â¼Â cup of stock into the pan and stir gently to mix in. Cook until the apples are half cooked (about 5Â minutes). Remove with sauce and reserve.
In the same pan, heat the remaining oil over medium high heat. Add chicken. Sprinkle with Â¼ tsp sage, Â¼ tsp salt and Â¼ tsp pepper. Pan fry until brown and almost cooked through (I stuck a thermometer in and cooked to 150-155 degrees). Remove, cover with foil and keep warm (chicken will continue to cook).
Return apples and sauce to the pan. Add remaining stock. Raise the heat, bring to a low boil, scraping up any brown bits from the pan bottom. If chicken has exuded liquid, add it to the pan. Stir in margarine. Simmer, stirring occasionally, until sauce is reduced by half.
Taste, adding more honey or vinegar as needed (this is important – it should be both sweet and sour). Transfer chicken to a baking / serving pan, pourÂ sauce on top, Â and sprinkle with parsley. Keep in a warming oven until ready to serve.
This recipe is kosher (Meat) and Gluten Free.