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
  1. 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.
  2. Lift the chicken from the pan, put in a large baking dish, and set aside. Cook the remaining chicken and set aside.
  3. Preheat the oven to 350°F.
  4. Pour off all but 1 tablespoon of fat from the skillet.
  5. Add the shallots, garlic, ginger, apples and cinnamon and sauté for about 5 minutes over medium-high heat.
  6. 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.
  7. Season with salt and pepper and pour over the browned chicken.
  8. Cover the baking dish with aluminum foil and bake for 45 to 50 minutes until the chicken is tender.
  9. 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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