Chicken With Apples And Sage Food

BRAISED CHICKEN WITH APPLES AND SAGE

Steps:

• Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
• Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
• Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.

CHICKEN SAUSAGE WITH APPLES, SAGE AND CABBAGE

Steps:

• Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
• Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.

QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE

Steps:

• In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
• Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
• Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!

CHICKEN WITH APPLES AND SAGE

Steps:

• Coat a medium nonstick skillet with cooking spray.
• Heat over medium-high heat.
• Sprinkle chicken with salt.
• Place chicken in skillet.
• Cook for 8 to 10 minutes or until chicken is done (170 degrees F), turning once.
• Remove from skillet cover and keep warm.
• Add sweet pepper, apple juice, onion, dried sage (if using),garlic, and black pepper to skillet.
• Bring to boiling; reduce heat.
• Simmer, covered, for 2 minutes.
• In a small bowl combine water and cornstarch; stir into apples. Add to the sweet peppers, apple juice,onion, sage and pepper mixture.
• Cook and stir until thickened and bubbly.
• Cook and stir for 2 minutes more.
• IF using, Stir in FRESH SAGE.
• Return chicken to skillet; heat through.