Crisp and delicious, the Canadian apple is a staple at harvest season, enjoyed on its own or as part of a recipe like this Chicken Sautéed with Ice Cider.
We love our apples, buying enough to make them Canada’s second most valuable fruit crop, after blueberries. Ontario is the country’s largest apple producer, so there are plenty of options for buying locally, including right here in the townships.
From classics such as the McIntosh, Red Delicious and Cortland to Honeycrisp and Northern Spy, Ontario apples offer up a range of options, with your taste the arbiter of what gets used in your kitchen. Feel free to experiment to find what suits you best.
Chicken Sautéed with Ice Cider
- 1.5-2 kg chicken pieces
- 1-1/4 cup chicken broth (unsalted)
- 2 Tbsp. shallot, chopped
- 1 apple, diced
- 1 apple, sliced
- 5 tsp. brandy
- 3 Tbsp. + 1 tsp. ice cider
- 7 Tbsp. apple juice
- 2/3 cup cream (35%)
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 Tbsp. canola oil
- Salt and pepper to taste
Salt, pepper and dust flour over the chicken pieces. In a casserole, fry in 2 Tbsp. of canola oil until slightly browned. Cover the casserole and finish cooking in the oven at 325°F (155°C). (The white meat should be removed before the brown meat to avoid overcooking it.)
Sauté the apple slices in butter and caramelize slightly. Keep warm.
Remove fat from the casserole, and sauté the shallots and diced apple for a few minutes. Flambé with brandy and add the apple juice to deglaze the pan. Continue to simmer until the apple juice is reduced by two-thirds. Add the ice cider and then the chicken broth. Bring to boil and add the cream. Reduce until desired consistency. The sauce should be thick.
Place chicken pieces back in the casserole and heat them in the sauce.
Serve the chicken, covered with sauce and garnished with caramelized apple slices.