Chicken With Apples And Ginger
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13- to 4-pound chicken, cut into 16 pieces
- 1 to 2tablespoons corn or canola oil
- 1large onion, chopped
- 1clove garlic, minced
- ÂĽcup dry white wine
- 1cup apple juice
- 1tablespoon fresh ginger, finely chopped
- 1tablespoon cornstarch
- 1cup plain low-fat or nonfat yogurt
- 2well-flavored apples, cored and cut into small chunks
- Freshly ground black pepper to taste
- 8ounces medium egg noodles, cooked and drained
Nutritional analysis per serving (4 servings)
997 calories; 49 grams fat; 13 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 11 grams polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 23 grams sugars; 63 grams protein; 255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove as much skin and external fat as possible from chicken. Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons oil in regular skillet large enough to hold chicken pieces in single layer. Brown chicken on both sides in hot oil over medium heat; remove and set aside.
- Step 2
Saute onion and garlic in same pan until onion is soft. Add wine, apple juice and ginger to pan and cook over medium-high heat until liquid is reduced to 1 cup.
- Step 3
Stir cornstarch into yogurt. Add to pan with apples and chicken and season with pepper. Cook, covered, for about 20 minutes, until chicken is cooked through.
- Step 4
Arrange noodles on each of 4 plates. Spoon chicken and sauce over noodles.
Private Notes
Comments
How does one cut up a chicken into 16 pieces?
Once I had a Burros cookbook, lost several moves ago, with a tasty recipe that this one helped me (sort of) recreate. So I used a bit more garlic; a big squirt of Dijon mustard; prunes; and no apple juice, yogurt or cornstarch. I would have used fresh ginger but, having run out, found that ground ginger worked fine. While I acknowledge that my version bears only a family resemblance to the one printed here, it was still delicious.
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