David's Recipe for Chicken Breasts in Apple Juice
Descended from a group of Medieval recipes from North-West France. I substituted apple juice for cider because I can't get cider which I'm sure is kosher at the moment.
Main Course, French
- About 6 lbs skinless and boneless chicken breasts, cut into serving sized pieces (3 packages, where I live)
- 1/2 cup rendered poultry fat, or olive oil
- 3 onions, cut into C-shaped slices
- 1 stalk celery, sliced on a diagonal
- 3 peppercorns
- 2 cloves
- 1/2 coffee spoon cardamom (without the outer pods)
- 1 cup apple juice concentrate
- 3/4 cup brandy
- 1-1/2 cups boiling water
- 1 bay leaf
- 1 bouquet garni
- Pinch of salt
- Coarsely grind the pepper, cloves, and cardamom together.
- Brown the chicken breasts over a medium-high flame. Remove and reserve.
- Brown the onions and celery over a medium-high flame only until golden.
- Add back the chicken breasts.
- Reduce the flame to low.
- Mix in the apple juice concentrate.
- Sprinkle the ground spices on the mixture.
- Raise the flame back to high.
- Throw in the brandy. Ignite it.
- When the flames die down, add the water, bay leaf, bouquet garni, and salt.
- Simmer for 20 minutes.
- For lack of authenticity with a vengeance, serve with basmati rice.