Chicken With Apples And Ginger

By Marian Burros

Published October 7, 1989

Total Time
30 minutes
Rating
4(13)
Comments
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Ingredients

Yield:4 servings

  • 1 3- to 4-pound chicken, cut into 16 pieces

  • 1 to 2 tablespoons corn or canola oil

  • 1 large onion, chopped

  • 1 clove garlic, minced

  • ¼ cup dry white wine

  • 1 cup apple juice

  • 1 tablespoon fresh ginger, finely chopped

  • 1 tablespoon cornstarch

  • 1 cup plain low-fat or nonfat yogurt

  • 2 well-flavored apples, cored and cut into small chunks

  • Freshly ground black pepper to taste

  • 8 ounces medium egg noodles, cooked and drained

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

72 grams carbs; 347 milligrams cholesterol; 1270 calories; 29 grams monosaturated fat; 15 grams polyunsaturated fat; 18 grams saturated fat; 68 grams fat; 5 grams fiber; 343 milligrams sodium; 86 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove as much skin and external fat as possible from chicken. Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons oil in regular skillet large enough to hold chicken pieces in single layer. Brown chicken on both sides in hot oil over medium heat; remove and set aside.

  2. Step 2

    Saute onion and garlic in same pan until onion is soft. Add wine, apple juice and ginger to pan and cook over medium-high heat until liquid is reduced to 1 cup.

  3. Step 3

    Stir cornstarch into yogurt. Add to pan with apples and chicken and season with pepper. Cook, covered, for about 20 minutes, until chicken is cooked through.

  4. Step 4

    Arrange noodles on each of 4 plates. Spoon chicken and sauce over noodles.

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Ratings

4 out of 5
13 user ratings
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Comments

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Nan

How does one cut up a chicken into 16 pieces?

Katherine

Once I had a Burros cookbook, lost several moves ago, with a tasty recipe that this one helped me (sort of) recreate. So I used a bit more garlic; a big squirt of Dijon mustard; prunes; and no apple juice, yogurt or cornstarch. I would have used fresh ginger but, having run out, found that ground ginger worked fine. While I acknowledge that my version bears only a family resemblance to the one printed here, it was still delicious.

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