Autumn Cranberry Apple Chicken
3-4 chicken breasts, whole or sliced in half (can also use legs, thighs, etc.)
1 small onion, thinly sliced
3 cloves garlic, minced
1 cup cranberries, fresh, frozen or dried. (If using dried, try to find good quality, plump cranberries)
2 granny smith apples, peeled and cut into large chunks
2 Tbsp Apple cider vinegar
2 Tbsp. brown sugar
1/4 cup catsup
1 teaspoon dry mustard or 2 tsp. dijon mustard
1 cup chicken broth or white wine
Preheat oven to 350 degrees.
In a dutch oven or deep baking dish, rub a pat of butter over the bottom and sides. Place the apples and cranberries in the bottom.
In a small bowl, mix together the cider vinegar through the mustard. Add about 1/4 cup of the chicken broth; stir and set aside.
Sprinkle chicken breasts with salt, pepper and other seasonings you desire (herb mix, rosemary, etc.).
Heat a large skillet with a Tbsp. of butter and olive oil over medium high heat. Sear the chicken for about 2 minutes on first side, just until lightly browned. Toss in the onion slices and garlic. Using tongs, flip the chicken over and give the onions a stir. Sear the chicken for another minute or so, until browned. Place the chicken and onions over the apples and cranberries in the baking dish. Deglaze the pan with 1/4 - 1/2 cup chicken broth, or white wine, if you have it on hand. Once reduced, pour over the chicken. Cover and bake for 30-40 minutes, or until apples are tender and chicken is cooked through.
Accompaniment ideas:
green peas
braised red cabbage in apple cider vinegar and grainy mustard
grainy bread
