DUCCCC
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- Oct 12, 2007
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I won't be able to get a picture up for a day or two.
I am dining on this as I write, and I'm enjoying it immensely. It's a pretty simple dish.
Ingredients:
1-1.5 lbs chicken, skinned, boned and pounded out to roughly .25 inch thickness, 2-3 inch diameter pieces
8 oz mushrooms- your choice, I used regular white ones because the baby bella looked like crap today- sliced
Flour or breader for the chicken
Veggie or other oil suitable for frying
Thyme - I happened to have some fresh, but dried would work well too
1-2 tablespoons butter
12 oz EdWort's recipe Apfelwein
Instructions:
Cut up and pound out the chicken, and then dredge it in your flour or breader mix. This can be a simple mixture of salt, pepper and AP flour. I happened to have some Southern seafood and chicken breader handy, so I used that. Lightly brown the chicken and remove it to a suitable parking place, like a clean dish, as you go. This is really best done in cast iron or stainless pans, as non-stick doesn't build up a proper layer of good stuff as you fry. When the chicken's all done add the butter to the pan and toss in the sliced mushrooms. Sauté them until they've absorbed a good amount of the butter and are tender, then add the chicken back to the pan. Now pour in the Apfelwein to de-glaze, and scrape up all that browned good stuff from the bottom of the pan. I used 5-6 nice sprigs of Thyme, whole, but this might have been a bit much. 3-4 would have been fine, and I would go easy on the dried stuff, maybe .5 teaspoon to begin with. Season with salt and ground black pepper to taste, and let this simmer for a while to reduce down to a nice sauce that coats the back of a spoon.
I served mine over plain rice, but it'd be good over pasta or polenta as well. Feel free to experiment with it, as chicken is pretty forgiving stuff to cook, and Apfelwein isn't an overpowering addition to this dish.
This is similar to a Sherry or Marsala style, but the Apfelwein is definitely lighter than Marsala, and almost puts this dish into a kind of Piccata territory, with a nice zing that really compliments poultry well.
ETA: Picture, since I found the camera cable!
I am dining on this as I write, and I'm enjoying it immensely. It's a pretty simple dish.
Ingredients:
1-1.5 lbs chicken, skinned, boned and pounded out to roughly .25 inch thickness, 2-3 inch diameter pieces
8 oz mushrooms- your choice, I used regular white ones because the baby bella looked like crap today- sliced
Flour or breader for the chicken
Veggie or other oil suitable for frying
Thyme - I happened to have some fresh, but dried would work well too
1-2 tablespoons butter
12 oz EdWort's recipe Apfelwein
Instructions:
Cut up and pound out the chicken, and then dredge it in your flour or breader mix. This can be a simple mixture of salt, pepper and AP flour. I happened to have some Southern seafood and chicken breader handy, so I used that. Lightly brown the chicken and remove it to a suitable parking place, like a clean dish, as you go. This is really best done in cast iron or stainless pans, as non-stick doesn't build up a proper layer of good stuff as you fry. When the chicken's all done add the butter to the pan and toss in the sliced mushrooms. Sauté them until they've absorbed a good amount of the butter and are tender, then add the chicken back to the pan. Now pour in the Apfelwein to de-glaze, and scrape up all that browned good stuff from the bottom of the pan. I used 5-6 nice sprigs of Thyme, whole, but this might have been a bit much. 3-4 would have been fine, and I would go easy on the dried stuff, maybe .5 teaspoon to begin with. Season with salt and ground black pepper to taste, and let this simmer for a while to reduce down to a nice sauce that coats the back of a spoon.
I served mine over plain rice, but it'd be good over pasta or polenta as well. Feel free to experiment with it, as chicken is pretty forgiving stuff to cook, and Apfelwein isn't an overpowering addition to this dish.
This is similar to a Sherry or Marsala style, but the Apfelwein is definitely lighter than Marsala, and almost puts this dish into a kind of Piccata territory, with a nice zing that really compliments poultry well.
ETA: Picture, since I found the camera cable!
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
