Happy Firefighter Friday everyone!
Three years ago yesterday, my husband and I eloped to Prescott to get married.
Just prior to our marriage, he began his career in fire and has loved it ever since. He was made to be a fireman. His build, his mindset, his attitude are all perfect for the job.
Though I often fear for his safety (especially when I get the text, ‘on my way to a fire’), I know this is what he is supposed to be doing.
One of the best ways I have to show my husband love and appreciation is by cooking and baking the food he most enjoys, bringing me to this recipe.
This recipe is one of my husband’s favorites! I knew it would be perfect for Firefighter Friday because it’s so easy and requires so few ingredients.
Believe it or not, this recipe came to be by accident. I used to poach chicken in apple juice to give it more flavor, and once, when I left the heat on too long, it reduced down to create the delicious sauce you see above.
This meal is not only rich and flavorful, but it’s easy and enjoyed by both adults and kids (my daughters love it). It has been lovingly referred to as ‘apple juice chicken’ for years now, and I’m thrilled to be able to share it here with you.
- 1½ c. 100% unfiltered apple juice, preferably organic
- 1½ lbs. (or 6 medium) chicken thighs, skinless
- salt and pepper
- Heat a deep pan over medium heat.
- Add the juice first and bring to a low boil.
- Add in the chicken and sprinkle the meat with salt and pepper.
- Lower everything to a simmer and cover the pan, cooking for 15 minutes.
- Flip the chicken over.
- Partially cover the pan and cook for another 15 minutes.
- Pop the lid up so that a significant amount of steam can escape, allowing the apple juice to reduce down and thicken.
- Cook for another 10-20 minutes until the juice is thick and syrupy, turning the chicken every 10 minutes or so.
- Watch it closely for the last 2-3 minutes, as it can burn quickly.
- Remove from heat once the chicken is cooked through and the juice resembles honey in consistency.
Do NOT use a non-stick pan for this recipe!
A good rule of thumb here is 1/4 cup of apple juice per 1/4 pound of chicken.
The pan I use is about 8-9 inches wide, 2-3 inches deep, and is made of stainless steel.
Use only UNFILTERED, 100% ORGANIC apple juice.
The apple juice reduces down to create a delicious, sweet sauce for the chicken that is reminiscent of something you might order from a Chinese food restaurant.
At home, we like to pair this with a veggie-packed salad and, occasionally, some fresh bread with olive oil for dipping. It would also go well with this Mushroom Brown Rice Pilaf or these Smoky Sweet Potato Fries.
What’s your favorite accidental recipe?
Shared with: Full Plate Thursday