Tuesday, October 9, 2007

When I'm in a rush - which is always

Family dinner did not get canceled this week after all. Although next week may be a different story.

So, when I find myself in a rush and needing to pull together supper because we did take-out last night and can't possible do it again tonight, I begin by pulling whatever I can find out of the refrigerator.

What fell out last night was some yellow summer squash. In addition, our recent warm weather produced yet another batch of vine ripened tomatoes, still sitting on my kitchen counter. The perfect combination for making a Zucchini & Tomato Gratin. Although mine was not as artistic, it still tasted great and was perfect to serve daughter #1, aka the vegetarian. Thanks to Culinary Types for the recipe and a lovely picture.

I also had some boneless chicken thighs in the refrigerator and plenty of apples, left over from child #3's trip to an apple orchard. The result:

Chicken and Apples with a mustard and maple sugar glaze

1/2 cup apple cider
1 1/2 teaspoons cornstarch
Salt and freshly ground black pepper
1 tablespoon granulated maple sugar
1 tablespoon Grey Poupon mustard
1/2 cupe seasoned dry breadcrumbs
Boneless chicken thighs or breasts, about 2-3 lbs.
1 tablespoon olive oil
2 medium unpeeled apples, cored and cut into eighths (use Delicious, Granny Smith, Cortland, or McIntosh apples)
1/2 cup chicken broth

1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2 Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
3 In a large non-stick skillet, heat the oil and add the chicken. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
4 Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
5 Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes.

Serve with rice. Serves 4.


Lydia said...

Mustard and maple sounds like a great combination -- could also be a glaze for grilled chicken. Now that we're in prime apple season, I'll definitely try this recipe.

T.W. Barritt said...

So glad you tried the Zucchini Gratin. And the idea of mustard, apples and chicken is making my mouth water, especially since I had dinner in an airport tonight!

Terry B said...

Wow. I'm not usually a fan of apples [weird, I know], but this sounds like something I'm going to have to try. I'm also thinking adding a coarsely chopped onion to the pan with the apples might even add an extra layer of flavor.

I'm not sure if I've ever seen maple sugar, though. If I can't find it, would maple syrup do? Regular sugar?

Diane said...

Lydia, yes this combination does make a great glaze. Enjoy!

Hi t.w., the Zucchini Gratin was a big hit with the family...thanks for the recipe.

Terry, baked apples have a different taste and texture and not liked by all. Just think of them as "garnish", perhaps use fewer. Maple sugar is unique and can be hard to find, try Whole Foods market or something similar. Maple Syrup or honey would be good substitutes.