| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 4 |
|
6-oz chicken thighs; skinned |
| 3 |
oz |
Lean turkey sausages (10% or less fat); cut into 1/4" pieces |
| 1 |
c |
Sliced onions |
| 1/2 |
c |
Apple cider |
| 1/2 |
c |
Low-sodium chicken broth |
| 2 |
ts |
Cider vinegar |
| 2 |
sm |
Granny smith apples; cored; pared and sliced |
| 1/4 |
ts |
Dried thyme leaves |
| 1/4 |
ts |
Black pepper |
| 1/8 |
ts |
Dried sage leaves |
INSTRUCTIONS
submitted by: johanssen@matnet.com
In large skillet, heat oil; add chicken and sausages. Cook over medium-high
heat 3 minutes, until golden brown on all sides. Remove chicken and
sausages from skillet; set aside.
To same skillet, add onions; cook, stirring frequently, 4-5 minutes, until
onions are golden brown. Add cider, broth, vinegr and reserved chicken and
sausages; cook, basting chicken with pan juices, 10 minutes, until chicken
and sausages are cooked through.
Add apples, thyme, pepper and sage; cook, continuing to baste, until apples
are just tender.
EACH SERVING PROVIDES: 1/2 fat; 3/4 fruit; 1/2 vegetable; 3 proteins; 3
optional calories
PER SERVING: 269 calories; 23g protein; 13g fat; 16g carbohydrate; 25mg
calcium; 219mg sodium; 82mg cholesterol; 2g dietary fiber
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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