Well, here it is, the day before Thanksgiving, and I’ve been up since 6 a.m. cooking. It didn’t occur to me until some time later that I had a recipe to post this morning, so I’m taking a break for a bit from sweet potatoes and mushrooms and pie crusts.
I know a lot of food bloggers are concentrating on Thanksgiving dishes in the early parts of this week, but I figured if you haven’t figured out what you’re cooking tomorrow, it’s too late for me to help. I suppose if you’re really desperate and are determined to keep your holiday meal reasonably “clean” you can find a list of delicious, autumnal recipes here.
In the meantime, I’ve got a fun and incredibly tasty, kid-friendly recipe for you to file away until after the Turkey Day excesses are over.
This is one of those recipes that I just sort of pulled out of my, um, refrigerator. Beloved and I had come home for lunch one day recently and discovered there were no real leftovers that could be reheated, but I did have 2 boneless, skinless chicken breasts in the fridge I’d planned to cook for dinner that evening. Instead, I took some tenderized round steak out of the freezer for dinner and made this for lunch.
Because we ate it for lunch, this is quick and easy. It’s also pretty darn good – we just loved it, and it occurred to me that The G Man would really like it too. I can’t wait to make it for him.
Since I was cooking for just me and Beloved – who inhaled this – the recipe makes 2 servings, but there’s no reason it can’t be scaled to make more servings.
Click the image to enlarge
- 2 boneless, skinless chicken breasts cut into cubes
- 1 tablespoon lard or bacon fat
- salt and freshly-ground black pepper
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh sage
- 1 cup apple cider
- 1 tablespoon honey
- Place the cubed chicken in a large bowl and sprinkle liberally with salt and pepper. Add the rosemary and sage and toss until all the chicken pieces are coated.
- Heat the lard or bacon fat in a heavy skillet over high heat. Add the seasoned chicken to the pan and cook, turning occasionally, until the chicken is well browned on the outside but still slightly pink in the center. Transfer to a plate and set aside.
- Pour the cider into the hot skillet and bring to a boil. Continue cooking, stirring frequently, until the cider is reduced to about 1/4 cup. Stir in the honey.
- Reduce the heat to medium and return the chicken to the skillet, along with any juices that accumulated. Continue cooking, stirring frequently, until the chicken is glazed and cooked through, about 5 minutes.
- Serve immediately.
- Nutrition (per serving): 419 calories, 12.7g total fat, 157.1mg cholesterol, 278.1mg sodium, 1034.2mg potassium, 23.4g carbohydrates, <1g fiber, 8.6g sugar, 50.3g protein