2 pounds of chicken 4-6 pieces
8 slices of bacon chopped
2 fuji apple slices thin, in 16th
¾ of chicken stock
¼ cup of apple cider vinegar
salt and pepper
1 large or 2 small shallots
Cashew nut butter 3 tablespoons
¼ cup Almond milk
1 to 1 flour to dredge the chicken
Pat the chicken dry and season with salt and pepper and cayenne. Place in the chicken and coat in the flour. Shake off the extra and set aside. Heat up a cast iron skillet with evoo and render the bacon fat. Once done pull off to the side and drain all but 1 tablespoon of the bacon fat and add in a tablespoon of the cashew nut butter. Add in the apples and coat well. Saute until soft and then again put off to the side. Add in another tablespoon of butter and saute the shallots, once soft add in the apple cider vinegar and chicken stock, add in a bit of salt and pepper and if you want a tablespoon of dijon mustard. Whisk well, then finally add in the almond milk and last tablespoon of butter. Stir and add in the apples and chicken. Set the heat on low and let everything simmer together and just before serving sprinkle with bacon. The sauce should thicken and reduce. YUM!
This recipe was inspired by “The Complete One Pot” I took the idea of Apples and Chicken, took out the milk product, substituted non-dairy product, added in the bacon (but that was necessary to add) and added in the shallots and mustard.
Like I said before reading recipes doesn’t just inspire you to try new foods but it will often remind you of perfect pairs like apples and chicken...it’s up to you to be your own chief and add the icing on the cake….BACON!
Sorry for the terrible picture....I was too hungry to try again!
Stacie A. Zamperini M.Ed.