Chicken Sautéed with Apples, Shallots, Ginger
- 2 T extra-virgin olive oil
- Two 2 1/2- to 3-pound chickens, cut into 8 pieces each, rinsed and patted dry
- 12 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- One 3- to 4-inch piece peeled fresh ginger, thinly sliced
- 4 firm sweet apples, such as McIntosh or Empire, cored and cut into 1/4-inch slices (about 4 cups)
- 1/4 teaspoon ground cinnamon
- 3/4 cup dry white wine
- 1/2 cup apple cider
- Salt and freshly ground black pepper to taste
- Heat the oil in a large skillet over medium-high heat. Add half the chicken pieces and brown for 10 to 12 minutes, turning to brown both sides.
- Lift the chicken from the pan, put in a large baking dish, and set aside. Cook the remaining chicken and set aside.
- Preheat the oven to 350°F.
- Pour off all but 1 tablespoon of fat from the skillet.
- Add the shallots, garlic, ginger, apples and cinnamon and sauté for about 5 minutes over medium-high heat.
- Add the wine and cider and cook for 3 to 5 minutes, stirring to scrape up any brown bits from the bottom of the pan.
- Season with salt and pepper and pour over the browned chicken.
- Cover the baking dish with aluminum foil and bake for 45 to 50 minutes until the chicken is tender.
- To serve, remove the foil and serve directly from the baking dish, or transfer the chicken and sauce to a warm serving platter.
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