Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 tablespoon | Cornstarch |
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