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Sauteed Chicken with Cider and Tarragon        (Serves 4)
(from Richard Fitzpatrick - WSM's Specialty Department, Hillsborough)

  1 Bottle of local Foggy Ridge Hard Cider - either Serious Cider or First Fruit depending on how sweet you'd like the dish
  2 Packs of Freebird Chicken Skinless Boned Thighs - giving about 8 thighs
  2 tsp Ground Allspice
  4 tbsp Butter
  2 Medium sized Granny Smith Apples, cored and cut into wedges (not too small)
  10 oz Mushrooms, washed and sliced
  1/2 oz Bracken Brae Farms Fresh Tarragon, finely shredded
  4 tbsp Organic Valley Heavy Whipping Cream

1. Measure out 20 fl oz of the cider and place in a saucepan, bring to a boil and simmer until the quantity is reduced by half.
2. Rub the chicken thighs on both sides with the Allspice and a little salt.
3. Melt half the butter in a large, deep-sided frying pan with a lid, and fry the apple wedges and mushrooms until golden.  Drain with a slotted spoon and place on a plate.  Keep warm.
4. Melt the remaining butter in the pan and fry the chicken pieces (in batches if necessary) until lightly browned.  Stir in the reduced cider and bring to a boil.  Reduce the heat, cover with lid and cook gently for 20 - 25 minutes, or until the chicken is cooked through.
5. Return the apples and mushrooms to the pan, add the tarragon, then gently add and stir in the heavy cream.  Season to taste and heat gently of 5 minutes.
I would serve this dish with hot mashed potato and seasonal vegetables, and pair it either with the Foggy Ridge Hard Cider or a crisp Sauvignon Blanc such as Domaine Sainte Marie Des Pins.
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