Each Monday, the Women of WIN are blessed with a bag of assorted groceries from St. Jude Catholic Church in Wichita. The challenge is discovering recipes that will turn that weekly bounty into tasty meals the whole family will enjoy. WIN’s weekly Food Bank Recipe Challenge helps our women do that.
The challenge: Turn chicken, apple juice and assorted canned vegetables into a tasty meal.
The response: Apple Juice Chicken with Vegetables
This recipe is about as easy as it gets, with only three ingredients (not counting the optional seasonings and veggies you can cook separately). Make it an easy, full meal with microwaved baked potatoes and warmed canned vegetables.
Apple Juice Chicken
Serves 4, approximately 370 calories per serving
- 1 ½ cups apple juice
- 1 ½ pounds boneless, skinless chicken tenderloins, breasts or thighs
- Salt and pepper
- 2 tablespoons Dijon mustard (optional)
- 1 teaspoon dried sage (optional)
- one apple, peeled, cored and sliced
To a deep, covered frying pan, add a drizzle of olive oil and heat over medium-high heat. Add chicken pieces and brown on each side until golden. Reduce heat to medium. Add apple juice and bring to a slow boil.
Reduce heat to low and simmer, covered, for about 15 minutes,
Turn the chicken, add optional apple slices, and continue to simmer, partly covered, for about 15 minutes. Remove the cover periodically to allow steam to escape.
Cook for another 10-20 minutes until the juice is reduced to a syrupy consistency, and turn the chicken every 10 minutes or so to coat. Watch the pan carefully, especially during the last few minutes of cooking, so it doesn’t burn.
When the chicken is cooked and the juice resembles honey, remove the pan from the heat. Serve immediately with vegetables.
