Creamy Apple Chicken

Name: Creamy Apple Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 4 chicken breasts; 1/4 cup (60 ml) flour; 3 tablespoons (45 ml) olive oil; 1 yellow onion, thinly sliced; 3/4 teaspoon (3.75 ml) salt; 2 cloves garlic, minced; 1 teaspoon (5 ml) crushed fennel seeds; 1/3 cup (80 ml) white wine; 1/2 cup (125 ml) raw apple juice; 1/2 cup (125 ml) chicken broth; 2 tablespoons (30 ml) Dijon mustard; Pepper, to taste; 2 Cortland apples, quartered; 1 cup (250 ml) plant-based cream; 1/3 cup (80 ml) chopped fresh parsley

I’ve fallen in love with this chicken recipe, which makes the most of our delicious local apples. It’s comforting and absolutely delicious! What’s more, it’s quick to prepare, and you can cook it all in one dish!

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

See the recipe

Frequently asked questions

Raw apple juice, also often called unfiltered apple juice, is minimally processed apple juice that is pressed directly from apples and left unfiltered.

It has a much more pronounced and natural taste, and it retains the beautiful acidity of apples. In the United States, the term “apple cider” is often used to describe this product in recipes. In Quebec, however, apple cider is associated with alcoholic beverages rather than juice.

Apples that hold their shape well during cooking include Granny Smith, Honeycrisp, and Cortland varieties.

Ingredients

4 chicken breasts
1/4 cup (60 ml) flour
3 tablespoons (45 ml) olive oil
1 yellow onion, thinly sliced
3/4 teaspoon (3.75 ml) salt
2 cloves garlic, minced
1 teaspoon (5 ml) crushed fennel seeds
1/3 cup (80 ml) white wine
1/2 cup (125 ml) raw apple juice
1/2 cup (125 ml) chicken broth
2 tablespoons (30 ml) Dijon mustard
Pepper, to taste
2 Cortland apples, quartered
1 cup (250 ml) plant-based cream
1/3 cup (80 ml) chopped fresh parsley

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Preparation

Preheat the oven to 200°C and place the rack in the centre.
Season the chicken breasts with salt and pepper, then coat them in flour.
Heat oil in a large Dutch oven over a medium-high heat and sear the chicken breasts for about 4 minutes on each side or until golden brown. Set aside on a plate.
Add a little more oil to the pan if necessary, then reduce the heat to medium. Cook the onion with salt for 8 minutes, stirring frequently. Add the garlic and fennel seeds and cook for a further four minutes, stirring frequently.
Deglaze with white wine and cook for a further two minutes. Add the apple juice, chicken broth, mustard and pepper, stirring well. Place the apple wedges and chicken breasts in the Dutch oven and bake for 15–20 minutes depending on the size of the chicken breasts.
Heat the vegetable cream in the microwave for 30 seconds. This step is designed to prevent breakage. Pour the cream over the chicken and mix gently. Serve with fresh parsley!