Chicken with Apples and Onions

Autumn is around the corner; apples were picked at the U-pick farm; onions are growing in our yard. Put them all together into a wonder dish.

Serves 4

about 3 pounds (1400 g) organic chicken pieces

3 Tbs. (45 ml) (dairy-free) butter

2 Tbs. (30 ml) olive oil

2 chopped cloves of garlic

3 bay leaves

½ cup (120 ml) organic each: apple cider, chicken broth, yogurt (goat yogurt is dairy-free)

2-3 organic apples, cored and cut into eighths

4 organic onions, cut into quarters

½ pound (220 g) organic mushrooms, cut into slices
herbs that go with chicken: anise, basil, borage, bay leaf, chives, cumin, cinnamon, dill, fenugreek, garlic, ginger, lovage, marjoram, onion, oregano, parsley, rosemary, saffron, sage, savory, tarragon, thyme

1. Rub the chicken pieces with a little of the herbs you like.

2. Met 1 Tbs. (15 ml) of butter with the oil in a skillet or casserole dish, over medium heat.

3. Brown the chicken on both sides.

4. Add the garlic and bay leaves.

5. Pour the broth and cider over chicken.

6. Cover and simmer over low heat for 15 minutes. 

7. Turn the chicken over and simmer, cover for 10 minutes more or until the chicken is not pink inside. Remove the chicken

8. In another skillet, met 1 Tbs. (15 ml) butter over medium heat and toss in the apples, stir until they are almost brown and still firm.

9. Remove and met the last butter in the skillet. Add the onions and mushrooms. Cover and simmer until just tender.

11. Add the apples and stir altogether.

12. Add the chicken on top. Leave the chicken juice in the skillet.

13. Place the skillet over high heat. Remove the bay leaves and add the juice. Stir until it thickens.

14. Just before serving, stir the yogurt into the juice and simmer over medium heat a few minutes.

15. Either arrange the chicken and vegetables on a plate or serve in the skillet. Pour the yogurt sauce over the top.