Added by TinyFoodDiva | Thu 30 Jul 2009 @ 17:59
This juicy, slightly sweet and flavorful chicken dish was a result of being out of fresh lemons (for my Basil Lemon Chicken) and having a totally huge bottle of apple juice that needed to be used and now it\'s one of my favorite chicken dishes! Even though I have an appetizer blog - The Diva of Tiny Foods - I had to post this entree for my readers and they love it too.
4 Chicken Breasts, bone in & skin on!
1 Apple sliced as discs
2 cups apple juice
4 Sprigs of Texas Tarragon
Kosher Salt to taste
1 Bunch of Green Onions, chopped
Chives for Garnish
Preheat oven to 375.
RUB FOR CHICKEN BREASTS:
Clean, dry and chop the tarragon. Pour about 1/4 cup of olive oil into a small bowl, add a teaspoon of kosher salt, about 1 tablespoon of apple juice, a handful of the chopped onions and the tarragon then muddle this together.
Lift the skin of the chicken and rub this mixture all over the breast. Place 2 or 3 slices of the apple on top of this then pull the skin back over. Rub more of the mixture on the skin.
Bake in the oven for 40 minutes - 50 minutes depending on the size of your breasts.
In a sauce pan pour in a few tablespoons of olive oil and saute the rest of the green onions for a few minutes, add the tarragon, the remaining apple juice, salt and a few slices of apple. Reduce this on a medium heat until the juice has reduced down and the sauce is just starting to caramelize (this is tricky, if you walk away it can burn at this point!). The sauce will have thickened to a nice consistency and be a medium brown. Strain out the onions, tarragon and apple slices.
Start the sauce about 30 - 40 minutes into the baking time of the chicken and it should be ready just in time to serve over your crispy, juicy chicken breasts! Remember - do not walk away just for a \"few tweets\" - you know how it sucks you in!
Pour the sauce over the chicken, sprinkle on a few chives and serve with some nice Basmati or Jasmine rice.