Chicken Fricassee with Apples

Name: Chicken Fricassee with Apples
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1½ pounds boneless skinless chicken breasts (2 large), or chicken tenderloins (see note); Salt and pepper; ¼ cup all-purpose flour; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil; 2 Honeycrisp, Fuji, or Gala apples, cored and cut into ¼-inch (6-mm) thick slices (do not peel); 1 medium yellow onion, (finely chopped); 2 teaspoons minced fresh thyme (or ¾ teaspoon dried); ¾ cup apple cider; ¾ cup chicken broth; ¾ cup heavy cream; 1 tablespoon apple cider vinegar; 1 tablespoon minced fresh chives

With its blend of sweet apples and savory chicken, this fricassee is just what you need for a comforting fall dinner.

⏱️ 55 min 🔪 Prep: 20 min 🔥 Cook: 35 min 📊 Medium 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Once Upon a Chef

Ingredients

4 servings

1½ pounds boneless skinless chicken breasts (2 large), or chicken tenderloins (see note)
Salt and pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 Honeycrisp, Fuji, or Gala apples, cored and cut into ¼-inch (6-mm) thick slices (do not peel)
1 medium yellow onion, (finely chopped)
2 teaspoons minced fresh thyme (or ¾ teaspoon dried)
¾ cup apple cider
¾ cup chicken broth
¾ cup heavy cream
1 tablespoon apple cider vinegar
1 tablespoon minced fresh chives

Steps

Slice the chicken breasts in half horizontally to form four flat fillets. (Skip this step if using chicken tenderloins; instead, using the palm of your hand, gently flatten the tenderloins so that they are an even ½-inch/1-cm thickness.)
Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and ½ teaspoon pepper. Spread the flour in a shallow dish. Dredge the chicken in the flour to coat, shaking to remove excess; transfer to a plate and set aside.
Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch (30-cm) nonstick skillet over medium-high heat. Add the apples to the pan and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook the apples, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Transfer to a second plate; set aside.
Melt the remaining 1 tablespoon butter with the remaining tablespoon oil in the now-empty skillet over medium-high heat. Add the chicken and cook until lightly browned but not quite cooked through, about 2 minutes per side. Set the partially cooked chicken on another plate and set aside.
Add the onion, thyme, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook over medium heat until the onion is softened and browned, 4 to 5 minutes.
Add the cider and broth to the skillet, increase the heat to high, and bring the mixture to a boil. Cook, uncovered, until the liquid is reduced by approximately half, about 5 minutes.
Add the cream and bring to a boil. Cook until sauce has thickened slightly, 2 to 3 minutes. Add the chicken and any accumulated juices back to the skillet, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, 2 to 3 minutes.
Stir in the vinegar and apples. Taste the sauce and adjust the seasoning, if necessary. Spoon the sauce and apples over the chicken, sprinkle with the chives, and serve.
I buy two large chicken breasts and slice them in half horizontally, which makes four nice portions that cook quickly in one batch. I don't recommend using the pre-sliced chicken breasts sold at the supermarket – they are typically very thin, which means you'd need more of them to get 1½ pounds (680 g), and you'd have to cook the chicken in two batches. If you don't want to bother with slicing the chicken breasts yourself, chicken tenderloins are a great alternative.