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Categories:
apple unsalted butter caraway seeds onion celery fresh rye bread crumbs parsley currants salt black pepper chicken breast halves vegetable oil flour apple cider chicken broth
Viewed: 42 - Published at: 8 years agoIngredients
- 1 Granny Smith apple
- 3 tablespoons unsalted butter
- 1 teaspoon caraway seeds
- 1 medium onion, chopped
- 1 1/2 celery ribs, sliced crosswise 1/8 inch thick
- 1/2 cup coarse fresh rye bread crumbs (with or without seeds)
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons dried currants
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 skinless boneless chicken breast halves (2 lb)
- 1 1/2 tablespoons vegetable oil
- 2 teaspoons all-purpose flour
- 1 cup unfiltered apple cider
- 1 cup chicken broth
Method
- Peel and core apple and cut into 1/4-inch dice.
- Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute caraway seeds, stirring, 1 minute.
- Add onion and saute, stirring, until softened, about 6 minutes.
- Add apple and celery and saute, stirring occasionally, until crisp-tender, about 4 minutes.
- Remove from heat and stir in remaining stuffing ingredients.
- Cool stuffing completely.
- Preheat oven to 425F.
- Pat chicken dry and arrange, skinned sides down, on a work surface.
- Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.
- Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end.
- Open incision with your fingers to create a 1-inch-wide pocket.
- Pack one sixth of stuffing into each pocket.
- Pat chicken dry and season with salt.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).
- Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.
- While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute.
- Whisk in cider and broth and bring to a boil, whisking, then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.
- Let chicken stand 5 minutes, then cut each breast half diagonally into thirds.
- Add any juices from roasting pan and salt and pepper to taste to sauce and spoon over chicken.
