Chef James Brockman chose chicken breasts for their low-fat content, but this dish is also delicious with legs and thighs. A touch of curry lends a slight Indian flair, but if you like food even spicier, feel free in Step 5 to add other spices. If you don't like curry, you can leave it out and add a pinch of other spices (alone or in combinations), such as cumin, oregano, coriander, black pepper or ginger.
step 1Preheat oven to 350 degrees F.
step 2Melt butter in skillet over medium heat. Sprinkle chicken breasts on both sides with salt and pepper.
step 3Place the chicken breasts in the skillet and sear on both sides until lightly browned (approximately 2-3 minutes). Remove the chicken from the skillet and let the chicken rest on a plate while you prepare the vegetables and apples in the skillet.
step 4Add the celery, onions, carrot and apples to the skillet and cook over medium heat until the onions start to get tender, about 5 minutes.
step 5Add the curry, cinnamon, thyme and 1/4 teaspoon of salt, and cook for 1 minute until fragrant.
step 6Add the chicken broth and the apple juice and stir to combine.
step 7Place the chicken breasts on top of the apple mixture in the skillet or casserole, cover with lid and place in the preheated oven.
step 8Bake the chicken for 20-25 minutes or until done.
step 9Serve the chicken with the apples and vegetables and pour the liquid from the pan on top of the chicken breasts.