Ah, autumn. It’s truly one of our favorite times of year! Scorching summer days give way to more tolerable temperatures, as the night air cools to a crisp. Our homes are filled with cinnamon and vanilla aromas, as harvest colors of crimson and gold warm our interiors.
It’s only natural that cooler weather triggers our nesting instincts in the kitchen, too. With the outdoor grill that’s worn out its welcome by now, the need for change, like our wardrobes, reacquaints us with our ovens and stovetops. Farmers markets, and a distinct shift from heaps of watermelons to squash at the grocery store, give us new, delicious options. Like apples galore!
Being a chicken provider, there’s just something about pairing apples with chicken that delights us. With a winning combination of sweet and savory, chicken and apples create the perfect transition from outdoor patios to indoor dining tables. It feels natural, fresh, healthy. Pure. It’s easy too!
Need inspiration? Here are two of our favorites:
“Not Ready to Give Up on Summer” Apple Cider Vinaigrette
shallot, Dijon mustard, extra-virgin olive oil, Apple Cider vinegar, honey, salt, pepper
- Combine 1 small shallot, 2 tsp. Dijon mustard, 1/3 cup extra-virgin olive oil, 1/4 cup Apple Cider vinegar, 2 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper.
- Place all ingredients in a blender or food processor.
- Place cooked and sliced chicken breast over a bed of greens.
- Dress and toss with Apple Cider Vinaigrette.
- Add toasted walnuts or almonds, crumbled goat cheese, and cranberries for extra crunch and fall color.
- Store remainder of vinaigrette in a sealed jar for up to one week in the refrigerator.
“Dirty Dishes and I Don’t Get Along” One-Pan Apple and Chicken
Fresh chicken breasts or thighs, bacon, fresh broccoli florets, sweet potato, any variety of crisp, tart apples, chicken stock, avocado or olive oil, thyme, cinnamon
- Use 2 tbsp. avocado or olive oil to cook 1 lb. chunked fresh chicken breasts or thighs in a skillet, until lightly browned and cooked to an internal temperature of 165 degrees Fahrenheit. Remove from skillet onto paper towel-lined plate.
- Add 4-8 slices of cut-up bacon pieces into same pan and cook through.
- Use slotted spoon to remove bacon and place on paper-towel lined plate to drain fat.
- Remove unwanted bacon fat from skillet and keep a small amount in the pan to flavor vegetables.
- Sauté 3 cups, cut up, broccoli florets, 1 medium onion, peeled and chopped, and 1 medium sized sweet potato, peeled and diced into 1/2” pieces, stirring frequently, until veggies are crisp-tender, and onion is translucent.
- Stir in 2 crisp, tart apples, cored, and sliced, along with 1/2 tsp. dried thyme and 1/2 to 1 tsp. ground cinnamon. Cook for 1 minute. Add 1/2 cup chicken stock.
- Bring to a boil and cook until the stock has evaporated. Add the chicken and add another 1/2 cup chicken stock. Cook until heated through. Add the bacon. Serve warm.
‘Tis the season! For apples, that is. We LOVE sweet and savory flavors together, don’t you? How do YOU get your sweet and savory fix? We’d love to hear more. Please share! And don’t forget to post your inspirational photos, too.
Happy Fall, with Chicken & Apples, from your friends at Pure Prairie Poultry!