A Taste of Fall
October brings crisp mornings, colorful foliage and a return to comforting meals made for lingering around the dinner table. This apple cider chicken captures the season pairing tender chicken with a lightly sweet cider- Dijon sauce and roasted autumn vegetables. For a true taste of New England, pick up fresh apple cider and locally grown vegetables from a Rhode Island farm stand, farmers market or orchard. The result is an easy, satisfying dinner that makes the most of the season. INGREDIENTS (Serves 4) Prep time: 15 minutes Cook time: 35 minutes For the chicken: • 4 boneless, skinless chicken breasts or thighs • 1 teaspoon kosher salt • ½ teaspoon freshly ground black pepper • 2 tablespoons Dijon mustard • 1 teaspoon fresh thyme leaves • ½ teaspoon fresh rosemary, finely chopped • 1 tablespoon cornstarch • 2 tablespoons water For the vegetables: • 2 medium carrots, peeled and cut into 1-inch pieces • 2 medium sweet potatoes, peeled and cut into 1-inch cubes • 1 small red onion, cut into wedges • 1 tablespoon olive oil • ½ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • 1 teaspoon fresh thyme leaves • 1 tablespoon olive oil • 1 tablespoon butter • 1 small shallot, finely chopped • 2 garlic cloves, minced • 1 cup fresh apple cider
DIRECTIONS Roast the vegetables: Preheat the oven to 425°F. Arrange the carrots, sweet potatoes and red onion on a large sheet pan. Toss with olive oil, salt, pepper and thyme. Roast for 25 to 30 minutes, turning once, until the vegetables are tender and lightly browned. Prepare the chicken: While the vegetables roast, season the chicken on both sides with salt and pepper. Heat the olive oil and butter in a large oven-safe skillet over medium- high heat. Add the chicken and cook for 4 to 5 minutes per side, until golden brown. Transfer the chicken to a plate. Build the sauce: Reduce the heat to medium and add the shallot to the skillet. Cook for 2 minutes, then add the garlic and cook for another 30 seconds. Pour in the apple cider and whisk in the Dijon mustard, thyme and rosemary. Simmer for 3 to 4 minutes, allowing the cider to reduce slightly. Finish the chicken: Return the chicken to the skillet and spoon some of the cider sauce over the top. Reduce the heat to low, cover and cook for another 5 to 8 minutes, or until the chicken reaches an internal temperature of 165°F. For a thicker sauce, stir together the cornstarch and water in a small bowl. Transfer the chicken to a clean plate, whisk the cornstarch mixture into the cider sauce and simmer for 1 to 2 minutes, until slightly thickened. Return the chicken to the skillet and coat with the sauce. Serve: Spoon the warm cider sauce over the chicken and serve alongside the roasted vegetables. Garnish with additional fresh thyme, if desired.
43 October is an ideal time to shop at Rhode Island orchards, farm stands and farmers markets for apples, cider, root vegetables and fresh herbs. Using locally grown ingredients lets this simple chicken dinner showcase the flavors of the Ocean State at the height of fall. 43 MAKE IT A NEW ENGLAND SUPPER Complete the meal with a simple green salad, warm crusty bread or a side of sautéed local apples. For dessert, keep the apple theme going with a classic apple crisp or baked apples with cinnamon. FALL FLAVOR TIP Use fresh, unfiltered apple cider rather than apple juice for the richest apple flavor. A combination of sweet and tart apples can also be sliced and sautéed with a little butter and cinnamon for an easy seasonal side dish. LOCAL TOUCH
Made with FlippingBook - professional solution for displaying marketing and sales documents online