This is my personal apple cider chicken recipe--just made it tonight, wish I could have taken pictures, but I'll make it again soon and bring my own to the table. It's a very easy dish to make healthy and gluten free. Perfect for someone with endometriosis and anyone with taste buds ;)
Prep/Cook Time: About 45 minutes
- 3 organic granny smith apples, sliced thinly
- 1/2 teaspoon of cinnamon
- 1/2 tablespoon of brown sugar
- 1/2 teaspoon lime juice
- 1 yellow onion, sliced into thin rings
- 1 1/2 cups apple cider
- 2-4 tablespoons of apple cider vinegar
- 1-2 tablespoons of white wine (not necessary)
- 8-16 oz's chicken fillets (depending on preference)
- 1 teaspoon basil
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1/4-1/2 teaspoon of black pepper
- 3 tablespoons of olive oil
- 1 tablespoon minced garlic
- (if desired) Cooked rice, to place cider chicken over
- Mix the apple cider, apple cider vinegar, and white wine
- Slice the apples (leaving out the core) and place into a mixing bowl. Add the cinnamon and brown sugar, mix well, and sprinkle with the lime juice. Mix again.
- Heat a skillet to medium with a tablespoon of olive oil, and then add the apples. It will take 5-10 minutes for them to brown.
- While the apples brown, place another skillet on the stove on medium with a tablespoon of oil and 1 1/2 tablespoons minced garlic. Let warm.
- Slice the onion into thin rings. Add to skillet, and begin to brown. Will take about 6-8 minutes. Periodically stir onions up--let them brown but not burn. If they finish browning before step 8, simply follow step 8's directions.
- While onions and apples brown, begin to prepare the chicken. Place the chicken on wax paper and sprinkle a half a teaspoon each of the basil, rosemary, and thyme. Sprinkle with some pepper. (reserve second half of your spices).
- When apples finish browning, scrape them back into the large mixing bowl. Keep skillet on the stove (on medium-low heat) and add 1 tablespoon olive oil and 1 1/2 tablespoons minced garlic.
- Place the chicken into the heated, empty skillet. Place them seasoned side down. Season the exposed raw side facing up with the remaining spices. Each side will require about 3 minutes. Make sure that the chicken is cooked tender, but not raw.
- By now the onions should be well browned; add the liquid mixture (apple cider, cider vinegar, and (if desired) white wine) to the skillet. Let simmer to start boiling down.
- When the chicken is cooked through, add the chicken to the onion/liquid mixture skillet. Add the browned apples.
- Cook the skillet on medium, let the liquid simmer down somewhat, for just a couple more minutes.
- The food is ready! Scoop the chicken, onions, and apples, lay them over a bed of rice (or whatever else is preferred) and enjoy!