Quick Red Prince Apple and Chicken Bake


This quick and easy to prepare weeknight meal is delicious served with aromatic basmati rice to soak up the amazing au jus from the pan. Chicken lends itself well to a fruit pairing and combined with the Red Prince Apple creates a dish somewhat akin to the classic favourite Coq Au Vin.



Serves: 4 - 6 People
Ready In: 25 min

Ingredients:

4 Medium Red Prince Apples, chopped in ½ inch chunks [approx. 4 cups] 1000 mL
4  Large Chicken Legs, skin on, separated into thighs and drumsticks 4
1 cup Dry White Wine 250 mL
1 tbsp Canola Oil 15 mL
1  Large garlic clove, minced  1
1 cup Sweet onion diced 250 mL
1 lb. Fresh White Button Mushrooms 500 mL
1  Bay leaf 1
1 tbsp Chopped fresh thyme 15 mL
1 cup Chicken stock 250 mL
1 tsp cornstarch 5 mL



Cooking Instructions:

Pre-heat oven to 400 degrees F. 200 degrees C.

In a sauté pan sear chicken pieces in 1 tbsp (15ml) of canola oil till golden brown. Place chicken pieces in a greased roasting pan.

In the sauté pan heat 1 tbsp (15ml) canola oil and sauté garlic, onions, mushrooms and apple chunks till softened and slightly browned. Deglaze pan with white wine and simmer till reduced to half volume.  Add bay leaf, thyme and chicken stock to sauté pan and mix well. Pour ingredients over chicken in roasting pan and place in oven uncovered for 20 -25 minutes or until chicken skin is golden and crispy, basting once half way through with pan juices. Remove chicken to a serving platter.

To thicken pan juices, place au jus in a sauce pan with 1 tsp (5ml) of cornstarch blended into a paste with 2 tbsp (30ml) water. Place on medium high heat till jus is the consistency of light gravy. 

Serve chicken with Basmati Rice or roasted potatoes and your favourite green vegetable.

Makes 4-6 servings  

Source: redprinceapple.ca