Harvest Chicken with Apple Pan Sauce

Harvest Chicken with Apple Pan Sauce | Chef Erik Hoover from Cockeye BBQ prepares this recipe as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet.

The breakdown: Apple: 75 cents. Onion: 75 cents. Chicken: $4.99. Chicken broth: 30 cents. Polenta: $2.29. Caesar salad: $2.99. Apple pie: $5.89. Total: $17.96.

Harvest Chicken with Apple Pan Sauce

Prep time: 15 minutes.
Cook time: 20-30 minutes.
Servings: 4.

Ingredients

1 medium apple (peeled and sliced or diced)
1 small onion (sliced or diced)
1 tablespoon butter
1 teaspoon olive oil
½ cup chicken broth, stock or apple cider
1 teaspoon Dijon mustard or a splash of apple cider vinegar (optional, for tang)
Salt and black pepper to taste
Fresh herbs like thyme or rosemary (optional)

Preparation

1. Prepare chicken: Roast, pan fry, sous vide or make in a crock pot. Use a method that will develop a crispy skin. I chose to sous vide at 165 degrees for 2.5 hours, then sear in pan to develop the outer surface. (Editor’s note: Sous vide is a water bath cooking method.)

Prepare pan sauce

1. Sauté the aromatics: Melt the butter and oil in a skillet over medium heat. Add the sliced onions and cook until soft and lightly browned, about 4 to 5 minutes.
2. Add the apples: Toss in the apples and a pinch of salt. Cook for another 3 to 4 minutes until the apples start to soften and turn glossy.
3. Deglaze the pan: Pour in the chicken broth or apple cider. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan for extra flavor.
4. Simmer: Turn the heat down to low. Let the mixture simmer until the liquid reduces by half and turns thick and saucy, about 3 to 5 minutes.
5. Finish: Stir in the mustard, vinegar, or a final pat of cold butter for a glossy shine. Season with salt and pepper, then serve warm over pork or chicken.

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