 | | Directions |
- Salt and pepper chicken. Heat olive oil and butter in heavy pan (medium heat) and brown chicken, 4-5 minutes each side. Remove from pan and set aside.
- Add onion to pan and cook 2-3 minutes to soften. Add garlic and cook, stirring, for another minute. Add cider and cook, stirring occasionally to dissolve any browned bits, for 5- 10 minutes, until reduced by about half.
- While the cider reduces, peel potatoes, rutabagas and carrots. Cut into approximately 1 inch pieces.
- Add vegetables to cider. Salt and pepper very lightly. Arrange chicken on top, pouring over any juices from the chicken. Strew chopped herbs on top and cover snugly. If lid is loose, fit a layer of aluminum foil tightly over the pan; put lid on top of foil.
- Adjust heat to maintain a slow simmer and cook until chicken and vegetables are tender, about 45 minutes.
- Serve in shallow bowls with pan juices spooned over chicken and veggies.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: heavy pot with lid
Servings: 4
|  | | Ingredients | | - | | 4 boneless, skinless chicken breasts, about 6 oz each |
| - | | 1 tablespoon olive oil |
| - | | 1 tablespoon butter (use all olive oil or all butter, if preferred) |
| - | | 1 onion, finely chopped |
| - | | 2 cloves garlic, minced or pressed (or more, if preferred) |
| - | | 1/2 pound carrots |
| - | | 1 pound potatoes |
| - | | 1 pound rutabagas |
| - | | 1 12 oz bottle hard cider |
| - | | 2 tablespoons chopped fresh herbs, or 2 teaspoons dried and crumbled. |
| - | | salt and pepper |
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