Thursday, March 14, 2013

Chicken with Apple & Orange Juice Sauce

4 chicken leg & thigh pieces, skinned
64-oz. can of apple juice
juice of one orange
¼ cup sherry
1 medium onion, chopped
pinch of salt
pinch of ground black pepper
4 tbl. olive oil
3 medium onions, sliced
¼ tsp. garlic powder
½ lb. sliced mushrooms

·        Put apple juice and orange juice in a pan and simmer over low heat 45 minutes
·        Add chopped onion and continue to simmer until reduced to 2 cups (about 2 hours), then let cool
·        Season chicken with salt, pepper, and garlic powder
·        put olive oil in a large skillet and add the chicken
·        Cook over low-medium heat until chicken browns lightly
·        Heat oven to 350°
·        place half of the sliced onions in the bottom of a large baking dish
·        Remove chicken from skillet and place in a large baking dish
·        sauté mushrooms in the skillet the chicken came out of, about 2-3 minutes
·        place sautéed mushrooms over the top of the chicken
·        deglaze the skillet the mushrooms came out of with sherry, then pour over chicken
·        Pour apple sauce mixture over chicken
·        place the other half of the sliced onions over the top of the chicken
·        cover with tin foil and bake for 1 ½ hours
·        uncover and bake an additional 45 minutes, basting often with juice

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