We had company visiting from France and I wanted to do a pleasant meal for them the one night they would not be hitting a restaurant. I am the perpetual hostess and so love entertaining. I adapted this recipe from epicurious.com, made a few changes but mostly stuck to the recipe. There is no better sensation than to make someone feel at ease in a place that they are unfamiliar. I know the many different countries I have experienced and the new foods. I want to be able to impart a bit of my “home cooking” to these wonderful people and hope they will consider it as a great memory! (As a side note, one of the visitors has not been here to visit in 13 years, my husband and I hosted him back then and he remembers it all) I have to apologize. I was not able to take a bunch of pictures of me cooking while we had our company here. I will post the finished product but… it feels empty without a bunch of how to pics =/
- 1 Granny Smith apple
- 3 tablespoons unsalted butter
- 1 teaspoon caraway seeds
- 1 medium onion, chopped
- 1 1/2 celery ribs, sliced crosswise 1/8 inch thick
- 1/2 cup coarse fresh rye bread crumbs (with or without seeds)
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons dried currants (or dried cranberries)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For chicken and pan sauce
- 6 skinless boneless chicken breast halves (2 lb)
- 1 1/2 tablespoons vegetable oil
- 2 teaspoons all-purpose flour
- 1 cup unfiltered apple cider (I used organic apple juice)
- 1 cup chicken broth (you will more than likely need more to keep the sauce from getting to thick.)
- Make stuffing:
Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté caraway seeds, stirring, 1 minute. Add onion and sauté, stirring, until softened, about 6 minutes. Add apple and celery and sauté, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat and stir in remaining stuffing ingredients. Cool stuffing completely.
- Stuff chicken:
Preheat oven to 425°F.
- Pat chicken dry and arrange, skinned sides down, on a work surface. Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.
- Cut a pocket in each breast half:
Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket.
- Cook chicken:
Pat chicken dry and season with salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).
- Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.
- While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute. Whisk in cider and broth and bring to a boil, whisking, and then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.
- Let chicken stand 5 minutes, and then cut each breast half diagonally into thirds. Add any juices from roasting pan and salt and pepper to taste to sauce and spoon over chicken.
I served this with Brussels sprouts and accordion potatoes. Click on the names for the recipes.
Read More recipes at http://www.epicurious.com:
- Pan Roasted Chicken with Tomatoes and Olives (lauralovinglife.wordpress.com)
- Spinach & Artichoke Stuffed Chicken with Lemon & Chive Pan Sauce (avecuncouteau.wordpress.com)
- Recipe Extravaganza!! (healthydiscovery.wordpress.com)
- Indian Chicken in Cashew-Cilantro Sauce (debbiestrauch.wordpress.com)
- Chicken and Bacon Pot Pies with Wild Mushrooms (delightfulnibbles.com)