This is so good you’ll want to lick your plate…
Do you ever find yourself mid-week craving a really good meal but feeling crammed for time? Do you sometimes wish you could change up your plain old chicken once in a while? (Do you wish your kids could walk to soccer practice?)
This is your spectacular Tuesday night meal that’s ready in a flash. It won’t slow down your life but it will allow you the pleasure of a fine meal once all of the rushing is done (or before the rush begins, depending on the evening’s activities).
Simply warm left-over cooked chicken or turkey, grab a grocery store roasted chicken, or bake chicken pieces while you’re preparing this sauce; whatever suits your schedule.
Chicken with molasses-cider pan sauce and sautéed apples
- Cooked chicken pieces for four
- ½ cup cider
- ½ cup Crosby’s Fancy Molasses
- 1 tsp dried thyme or 3-5 sprigs of fresh thyme (could use sage instead)
- 2 tsp cider vinegar
- 2 tsp Dijon mustard
- 3 tart apples, peeled, cored and sliced into 8-10 wedges each
- In a good-sized sauté pan over medium heat, whisk together cider and molasses.
- Whisk in the vinegar and mustard.
- Add the thyme (or sage).
- Add the sliced apples in a single layer and let cook as the syrup thickens.
- Flip the apples and continue cooking until they’re tender.
- When the apples are ready, plate the chicken and spoon over the sauce and apples.
Serve with a hearty green salad (kale salad is my fall favourite) and rice. To dress it up a bit more serve it with apple cranberry sauce.
Speedy tip: Freeze cider in ice cube trays so you have it on hand all fall. Use 3-4 ice cubes in this recipe.
Prefer to serve this with pork? Here’s my original recipe made with pork chops.
This is such an adaptable sauce. Any suggestions for other ways to serve it?