Presented by: Owner and Chef Renee Erickson, from Boat Street Cafe, Seattle
- 2 deboned chicken breast, skin on
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 1 Granny Smith apple, thinly sliced, skin on
- 2 teaspoon fresh thyme, chopped
- 2 cups plus hard dry cider (Boat Street uses Westcott Bay Orchards Vintage Cider from San Juan Island.)
- 2 teaspoon salt
- 4 tablespoons Dijon mustard
- 2 cup heavy cream
In a saucepan melt butter. On high heat, add onions, sauté until translucent and add chicken breast, skin side down. Cook for 5 minutes until skin begins to brown. Add sliced green apple, turn chicken over and continue to cook for 5 minutes.
Add 2 cups hard cider and reduce by half on a simmer. Add more cider to get more sauce. Let reduce a bit and add heavy cream, mustard, thyme, and slowly simmer. (Make sure to stir in the mustard or it will remain a lump.) Continue to cook for another 5 minutes or until chicken is cooked through. Be careful not to cook the sauce too hard or it will break. In the event that it does, add back into the sauce a little more cream and incorporate. This should bring the sauce back together. Check for seasoning.
Pull out apples and arrange on plate. Serve with roasted potatoes and crusty bread, with hard cider or a light red Beaujolais.