Chicken With Apples And Raisins
POSTED: 9:18 pm EDT August 25, 2005
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Traditionally, this simple but tasty Spanish dish is made using a whole chicken cut into parts; however, you can substitute boneless, skinless chicken breasts, if you prefer. It’s delicious served with Catalan Spinach (see recipe).
1 pound chicken
Salt to taste
1 tablespoon olive oil
1 cup finely chopped onion
2 apples, peeled, cored, and cut into ¼-inch wedges
1/3 cup dark raisins
1 cup dry white wine (see Tip)
Freshly ground pepper to taste
Cut the whole chicken (if using) into serving pieces, detaching the wings and legs and dividing the breast into 4 parts and the thighs in half crosswise. (If using boneless, skinless chicken breasts, cut them into 1-inch wide strips.) Sprinkle with salt.
Heat the oil in a large sautè pan over medium-high heat and brown the chicken on all sides. Add the onions and sauté until softened. Stir in the apples, raisins, wine, and pepper. Reduce the heat to low; cover and simmer until the chicken is cooked through, about 30 minutes. Taste and adjust the seasoning.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
