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Chicken with Cabbage and Apples

2 whole chicken breasts (about 2 pounds), halved and skinned (I used chicken thighs)
2 medium-size carrots, peeled, quartered lengthwise, then cut into 2-inch lengths
1/2 tsp black pepper
2 Tbs unsalted margarine
1 medium-size yellow onion, sliced
2 firm cooking apples, cored and cubed but not peeled
1/4 cup unsweetened apple juice
1 small cabbage (about 1 pound), cut into thick slices (about 3 cups)
1 Tbs light brown sugar
1 1/2 tsp Cider Vinegar
1/4 tsp caraway seeds

1. Sprinkle the chicken breasts with the pepper. In a heavy 12-inch skillet, melt 1 tablespoon of the margarine over moderately high heat. Add the breasts and cook for 2 1/2 minutes on each side; transfer to a platter.

2. Reduce the heat to moderate, add the apples, and cook, stirring frequently, until golden-about 5 minutes. Transfer to the platter with the chicken.

3. Melt the remaining margarine in the skillet and add the cabbage, carrots, and onion; cook, stirring, until tender but still crisp-about 5 minutes. Stir in the apple juice, brown sugar, vinegar, and caraway seeds.

4. Return the chicken and half of the apples to the skillet. Reduce the heat to low; cover and simmer for 20 minutes. Transfer the chicken to a warm platter, ladle the sauce over it, and garnish with the reserved apples: Serves 4.


Source: Great Recipes for Good Health (cookbook)

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being