I haven’t enjoyed a meal like this in ages. This is a fairly traditional southern US meal. It’s actually cooked in 2 skillets, both with lids! This served three to bursting, though I think I’d double the juice and cornstarch next time for more sauce.
- 2 large baking potatoes chopped into cubes
- 1 head of baby cabbage, sliced thinly
- 1 medium onion, diced
- 2 rashers of bacon, chopped
- 6 boneless, skinless chicken breasts
- 1 cooking apple, sliced thinly
- 1 cup apple juice (or mixed apple and orange or whatever – I only had ‘exotic’ – it was lovely)
- 1 tablespoon malt or apple vinegar
- 1 tablespoon cornstarch
- Salt and pepper
Cook half the chopped onion and bacon in a few tablespoons of oil in a hot skillet until soft and browned. Add the potatoes and cabbage, reduce heat and cook for around 30 to 45 minutes or until the potatoes are tender. Season to taste (though a good generous few twists of freshly ground pepper is highly recommended).
In the other skillet, cook the other half of the chopped onion and apple in oil. Once the onion is browned, remove onion and apple to a bowl and add the chicken breasts and a couple more spoonfuls of oil and cook about 4 minutes until brown on each side. Add the applejuice and vinegar and reduce the heat to medium-low and cover. Cook about 10 minutes until cooked through.
Remove the chicken to a plate. Mix the cornstarch and a tablespoon of cold juice until smooth. Add to the hot juice and cook until thick. Add reserved onion and apple slices and heat through. Serve on top of the chicken breasts.
Sauteed or boiled spinach or greens would be the thing in, say Tennessee, but a green salad was lovely as well.