Under the impression that French food is a little bit fussy and requires strange ingredients, uncommon kitchen tools and a whole lot of skill and precision? This chicken just might change your mind.
This is one of those recipes where the result tastes a whole lot more complex than the short ingredient list would lead you to believe. Chicken is seasoned with salt, pepper, thyme and rosemary, and then simmered with onions in carrot and apple juice until it reduces to a thick, luscious, and flavorful sauce.
This time I used bone-in chicken drumsticks but I see no reason why boneless, skinless chicken thighs wouldn’t get the job done just as well.
The original recipe used carrot juice only. The addition of apple juice was a last-minute, seat-of-my-pants decision when I realized I’d used most of my carrots by making up a huge batch of this carrot, ginger, and lime juice.
I’d like to think it was meant to be.
The original version, I have no doubt, would be incredible. But the apple adds a touch of sweetness, and mellows out the intensity of the carrot. I can’t wait to experiment more, using this recipe as a starting off point: maybe changing around the meat, the herbs, etc. I think you guys will be impressed at the flavor from this one… she’s a winner.
Carrot and Apple Juice Chicken
Yield: 4-6 servings
* about 2 pounds bone-in chicken parts (thighs, drumsticks, etc.) or about 1-1/2 pounds boneless chicken thighs
* salt and pepper
* 2 Tablespoons olive oil
* 1 Tablespoon chopped fresh rosemary
* 1 Tablespoon chopped fresh thyme
* 2 cups carrot juice
* 2 cups apple juice
* 2 onions, cut into 1/2-inch wedges
Season the chicken with salt and pepper.
In a large, wide skillet or saute pan heat the oil over medium-high heat. Add the chicken and cook until evenly browned on all sides. Pour all but one Tablespoon of oil/rendered fat from the pan and then scatter the chicken with the rosemary and thyme. Reduce heat to medium.
In a bowl combine the carrot and apple juice and mix to combine. Add 1 cup of this mixture to the pan and cook, without touching the chicken, until the juice has reduced into a thick sauce/syrup. Ladle in 1/2 cup more juice and again let cook until reduced. Add the onions to the pan and ladle in another 1/2 cup of juice. Continue to add the juice in 1/2 cup increments, turning the chicken and onions occasionally, until the chicken is cooked through and the last ladle of juice has reduced to a thick, orange syrup.
Transfer the chicken and onions to a serving platter and drizzle the pan sauce evenly over the chicken.
Adapted from French Food at Home