The history of chicken fricassee is a long one, bouncing back and forth from England to France, before traveling to America to become one of our favorite comfort foods (it was a personal favorite of Abraham Lincoln). Abe's Chicken Fricassee with Apples is a refreshing take on this classic dish, with sweet, stewed apples nestled in a creamy, savory sauce. The sauce alone is worth trying out; it's tangy and rich, a perfect complement to the crispy, juicy chicken. Abe's Chicken Fricassee with Apples is intensely relaxing, with flavors that both soothe and excite!
Ingredients• 2 (1/2-pound) chicken breasts, boneless, skinless, and sliced in half horizontally to form fillets • salt, to taste • pepper, to taste • 1/4 cup all-purpose flour • 2 tablespoons unsalted butter, divided • 2 tablespoons vegetable oil, divided • 2 Honeycrisp, Fuji, or Gala apples, unpeeled, cored, and cut into 1/4-inch-thick slices • 1 medium yellow onion, finely chopped • 2 teaspoons fresh thyme, minced • 3/4 cup apple cider • 3/4 cup chicken broth • 3/4 cup heavy cream • 1 tablespoon apple cider vinegar • 1 tablespoon fresh chives, minced, optional, for serving
Season the chicken with salt and pepper.
Spread the flour in a wide, shallow bowl or plate.
Coat the chicken in the flour, shaking to remove any excess. Transfer the chicken to a plate and set it aside.
In a large non-stick skillet over medium-high heat on the stovetop, melt 1 tablespoon butter with 1 tablespoon vegetable oil.
Add the apple slices to the skillet, seasoning with salt and pepper.
Sauté the apples, stirring occasionally, until lightly browned and softened, about 6-8 minutes. Transfer the apples to a separate plate, and set it aside.
Melt the remaining 1 tablespoon butter with the remaining 1 tablespoon vegetable oil in the skillet, still over medium-high heat.
Add the chicken to the skillet and cook until lightly browned but not quite cooked through, about 2 minutes per side. Transfer the chicken to a separate plate and set it aside.
Add the onion and thyme to the skillet with some salt and pepper and reduce the heat to medium.
Sauté the onion mixture until the onions are softened and browned, about 4-5 minutes.
Add the apple cider and chicken broth to the skillet.
Increase the heat to high and bring the mixture to a boil.
Cook uncovered until the liquid reduces by about half, about 5 minutes.
Add the heavy cream to the skillet. Bring the mixture to a boil and cook until the sauce has thickened slightly, about 2-3 minutes.
Add the chicken, as well as any accumulated juices, back to the skillet.
Reduce the heat to low and let simmer uncovered until the chicken is cooked through, about 2-3 minutes. The chicken should read 165 degrees F when inserted with a meat thermometer.
Stir in the apple cider vinegar and the apples. Taste for seasoning.
Spoon the apples and sauce over the chicken.
Sprinkle with the chives and serve!