Yield: 4 Servings
|2 tablespoons||Olive oil|
|4 \N||Chicken legs, skinless|
|2 larges||Shallot; chopped|
|1 cup||Radicchio; shredded|
|2 cups||Apple cider|
|½ teaspoon||Thyme; dried|
|\N \N||Salt and pepper; to taste|
|4 \N||Apple; tart|
Recipe by: SuperFoods by Dolores Riccio Heat oil in skillet or electric fry pan. Brown chicken pieces over medium high heat. Pour off any excess fat, leaving only 2 tbsp. Add shallots and r about 20 minutes. You should still have about ½ cup of pan juices but if the skillet becomes too dry, add more cider.
Cut the unpeeled apples crosswise into 4 thick rounds each and lay them ove the chicken. Cover and simmer for 3 to 5 minutes, just until the apples are the pan.
Mix cornstarch with remaining 1 cup of cider until there are no lumps. Pour