Chicken fillet with triple apple accompaniment

Category: Meat dishes

Kitchen: American

Chicken fillet with triple apple accompaniment

Ingredients
Boneless chicken fillet	500 g
For the marinade:
Apples	150 g
Sugar	1 tbsp. l.
Lemon juice	1 tsp
Soy sauce	2 tbsp. l.
Apple vinegar	1 tbsp. l.
Carrot	1 PC.
Onion	1 PC.
Wheat flour	2 tbsp. l.
Potatoes	500 g
Apples	150 g
Thyme	2-3 stalks
Salt	1/2 tsp
Black pepper	1/4 tsp
Vegetable oil for frying	2 tbsp. l.
Apple cider	100 ml
Apple vinegar	1 tbsp. l.
Chicken broth or water	500-700 ml

Cooking method

I watch FoodNetwork. Fall in love with some chefs. And then I frantically acquire their books.
If I'm looking for a meat or fish dish, it's only with Rachel Rae. This is her recipe. With my small changes, which I will indicate below.
So: Everyone knows how a bird is combined with an apple. And in this dish we will meet the apple three times - stewed apples, apple cider vinegar and apple cider! Of course, we will get a rich dish with a bright and fresh taste! And the chicken fillet will only benefit from this. After all, it is pre-marinated in applesauce too!
Chicken fillet, wash, peel and cut into equal pieces 1 cm thick across the fibers. Each piece is "for 1 bite".
For the apple filling: Wash, cut, peel the apples, sprinkle with lemon juice, add sugar and send them to the microwave for 10-15 minutes at intervals (so as not to overheat the dishes).
Check the readiness - the apple should be soft. Mix thoroughly
For the marinade, combine the applesauce, soy sauce, and apple cider vinegar until smooth.

Add chicken fillet to this marinade, mix thoroughly. We send it to the refrigerator for 8-24 hours, stirring occasionally. We take out the fillet from the refrigerator 2 hours before cooking the dish for warming.

Heat olive oil in a thick-walled saucepan. Over high heat, quickly fry the chicken fillet in portions on all sides. Fry in portions, so that the pieces of meat cover the bottom and do not overlap.
Put the chicken on a separate plate. It is very juicy and juice flows from it.
Finely chop the onion and carrot.
We send finely chopped onions and carrots to the pan, add thyme and bay leaf. Add salt and pepper. Fry over medium heat with the lid closed for 5 minutes, until the onions are tender.
Peel and cut the apples and potatoes.
Add flour and mix thoroughly for 1-2 minutes. Add the apple, cut into wedges, and potato slices.
Pour cider, apple cider vinegar and chicken broth (or water) into a saucepan, stir again. The liquid should cover the vegetables. Cover with a lid and bring to a boil.
When the contents boil, reduce the heat and cook for 30 minutes until the potatoes are cooked. We spread the chicken, mix. Let it boil and boil for another 1-2 minutes.
Juicy meat, and you just want to eat the sauce to the last drop. For this, bread was attached))

The dish is designed for

4 servings

Time for preparing:

1 h (without marinating meat)

Cooking program:

stove or multicooker

Note

Now what was and what was not in the original recipe.
First, there was no marinade. I came up with it and, by the way, I did not lose. If you do not want to play with the marinade, add salt and pepper the meat and fry immediately.
Secondly, the original recipe had chicken thighs, not chicken fillets. So feel free to replace with thighs with the following changes: after adding potatoes and an apple and pouring all the liquid, immediately add the fried thighs.Let them stew with the potatoes.