There are two huge oak trees outside of our window. The squirrels number in the dozens and when you walk outside your shoes crunch on the acorn shells and dead leaves in the back yard. Yep…you guessed it, it’s winter (and I don’t rake). The old saying goes, “Even a blind squirrel will find a nut every now and then.” I guess you could say this happened to me with regards to this recipe.
When winter comes around, and especially fall, I always think of apples and other flavors that remind me of the seasons. That was the inspiration, if you will, for this recipe. The Lucky Wife and The Well-fed Son love fruit and nuts, and if you can develop a recipe that utilizes both, it can’t help but be a winner in our house. The flavors are subtle, warm and cozy. Just like your house should be in the winter. Enjoy.
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1 1/2 pounds
boneless, skinless chicken breasts -
1 28-ounce jar
prepared apple butter -
Approximately 2 cups
pecan chips -
3 tablespoons
flour -
2 tablespoons
brown sugar -
3 cups
chicken broth -
Approximately 3 tablespoons
olive oil -
(pinch)
salt
- In a shallow dish, combine pecan chips, flour, brown sugar, and a pinch of salt. This is the breading.
- In a second shallow dish, place approx 2 cups of apple butter.
- Place 10-in covered deep skillet on stove over medium heat. When pan is hot, add oil.
- Remove chicken thighs from packaging. Dip thighs into apple butter, covering on all sides. Take thighs and dip into breading mixture, patting on each side. Place thighs in heated pan.
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Lightly brown chicken on each side approx 2 min per side. Remove chicken from pan and set aside. [**Note (added 1/2/11): For a variation on this recipe, take 2 Gala apples, peeled, cored, and diced, reserve in water with a little lemon juice added (this keeps apples from turning brown). After chicken is removed from pan after browning, add diced apples and saute approximately 1-2 minutes. The acid in the apples will help loosen drippings from bottom of pan. After sauteing, resume recipe as follows.]
- Add chicken broth to pan. Using wooden spoon, scrape bottom of pan to loosen drippings.
- Add approx 3 Tbls add’l apple butter. Stir with whisk or spoon to incorporate. Bring broth to a simmer.
- Place chicken back into skillet, making sure completely submersed in liquid. Cover and reduce heat to medium-low. Stew chicken until tender, approx 20 minutes. (Tip: I use a wooden spoon to test. Chicken is done when pieces can be broken apart with wooden spoon.) Broth will thicken automatically due to flour in the pecan breading. We serve over brown rice.
Family ratings:
Find more great recipes at Works for Me Wednesday, Women Living Well Wednesdays
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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