Tuesday, September 10, 2013

Sage and Apple Chicken

I created this years ago when we lived in Vermont. I guess it's a keeper.

4 boneless, skinless chicken breasts, cut in half OR equivalent in cut-up chicken pieces, skin removed
2 large, tart apples, sliced and cored (skin on)
1 med. onion, sliced
8-10 whole fresh or dried sage leaves, or 2 tsp. dried crushed sage
2 Tsp. butter
Salt and pepper
2 Tbsp. flour
1/4 cup chicken stock (can make from 1/4 cup water and 1/4 tsp. bouillon)

Heat oven to 350 F. Put the butter in an 8x8 baking dish and put in the oven to melt.
Wash the chicken and place chicken in the pan, turning to coat with butter.
Sprinkle with salt and pepper.
Top each chicken piece with a sage leaf, or sprinkle with ground sage.
Place apple and onion slices around chicken pieces.

Bake one hour. Meanwhile, place flour and chicken stock in a small jar and shake to blend. After the chicken has baked for an hour, add the flour mixture to the pan juices and return to the oven for 10 minutes.

Serve chicken with apple and onion pieces and pan gravy poured over.

Serve with baked or boiled, buttered potatoes and green vegetable.