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. 

Parisian Chicken Stew

Parisian Chicken Stew

If it's possible to have light comfort food, this is it. From my sister, Susan.

1 small chicken, cut-up (a fryer or spent layer is fine)
1/4 cup flour
1 Tbsp. thyme
Salt and pepper to taste
3 Tbsp. oil
2 c. chicken broth OR 2 cups water + 2 bouillion cubes
1/4 cup white wine vinegar
2 Tbsp. tomato paste
2-3 garlic cloves
1 c. chopped onions
2 c. chopped carrots
1 c. peas
2 c. diced potatoes, red or white, scrubbed, skins on (this is a good way to use up those little potatoes no one wants to peel)

Wash and dry the chicken pieces, removing as much skin as desired. Mix the flour, thyme, salt and pepper and dredge the chicken pieces in it.

Heat oil in a skillet and brown the chicken pieces all over. Remove the chicken pieces from the pan and add the remaining flour mixture. Whisk in the broth, wine, tomato paste, broth and garlic, scraping the bottom of the pan.

Return the chicken to the pot with potatoes and simmer 20 minutes.

Add the carrots, peas, and onions, and simmer 15 minutes or until the carrots are tender and chicken is cooked through.

Serve with fresh bread or rolls.