Justin has a small obsession: apple cider. However, the apple cider powder packets weren’t cutting it for him. So, earlier last week, he bought quite a few apples, used his new slicer and dicer my sister gave him for Christmas, and mulled his own cider. Well, the sliced up and boiled apples were left over. So, the whole weekend I tried to figure out what I wanted to use it for. I knew I’d use some for pureed apples for Rhys. And, I also wanted some balsamic vinegar. Thus, I came up with apple balsamic chicken. It also helped that we now go to church from 1-4 and would want to eat pretty soon after church, so we used a crockpot! Perfect!
2 chicken thighs, or 4 chicken tenders
1/2 cup sliced apples
3/4 cup chicken stock
2/3 cup balsamic vinegar
1 packet apple cider
1 cup brown rice
1) Mix the chicken broth, balsamic vinegar, and apple cider packet together.
2) Place the chicken and apples in the crockpot.
3) Sprinkle the garlic powder, rosemary, thyme, and lemon pepper on top.
4) Pour the mixture over it.
5) Cook on low for 2 hours.
6) After two hours,pull the chicken apart and stir.
7) Cook another 2 hours.
8) Cook some brown rice. It’ll take about 35-40 minutes.
9) Pour the chicken and apples over rice and enjoy!
If you aren’t feeling the rice, you can also pair this with mashed potatoes (the balsamic vinegar really makes it zing!), or a side salad (or on a salad).
Since Justin and I are the only ones in our family that eat real food (Rhys is still formula, rice cereal, and pureed baby food), I only cook for us two. But, this is an easily adjustable recipe.The apples don’t even have to be cooked ebfore hand. They were for us because that is how we came up withe the recipe.
For a while now, I’ve had a hankering for dumplings. I’ve had Chinese dumplings and southern dumplings before. And, I didn’t care which I had. Well, we had chicken and I also wanted gravy…I know, my craving are weird, and NO I am NOT pregnant…not for a long while…
So, I decided to make southern-style chicken and dumplings. They’re not fully southern as I didn’t use home-made dumplings and they’re my own interpretation.
For the Soup:
2 large chicken breasts
1 can of chicken broth
1 1/2 cups of milk
2 medium sized carrots
1/4 an onion
1 cup sour cream
For the Dumplings:
1 1/2 cups Bisquick mix
almost 2/3 cup milk (1/3 cup and half a 1/3 cup)
1) Slice the onion carrots. Cut the chicken breasts into large pieces.
2) In a separate bowl, mix a 1/2 cup of flour with enough rosemary, thyme, sage, salt, and pepper to preference. Coat the chicken with the seasoned flour.
3) In some oil, under medium heat, cook the chicken. They should be golden and cooked through.
4) Pull the chicken apart.
5) Pour the milk, sour cream, broth, onions, carrots, chicken, and herbs into a soup pot. Heat on medium-high until boiling, and stir often.
6) As you are waiting for it to boil, in a separate bowl, mix in the Bisquick and milk.
7) After the soup has been boiling for a few minutes, and the sour cream is completely dissolved, drop the heat to medium-low.
8) Pull small pieces from your mix, and gently put in the soup. Dumplings should be floating on the top.
9) Put in more salt, pepper, sage, thyme, and rosemary. Let the soup simmer for 7-10 minutes on low heat, or until dumplings are cooked through.
10) LET IT COOL! It will still be very, very hot, so be patient!
11) Spoon it up and enjoy it!
I’m just so proud of how this picture turned out! And that’ is with my iPhone!
I love fish, and I love lemon! I first made this recipe for Justin more than two years ago when we were just dating. He loved it then and he loved it now!