Yield: 4 Servings
|2 teaspoons||Vegetable oil|
|4||6-oz chicken thighs; skinned|
|3 ounces||Lean turkey sausages (10% or less fat); cut into 1/4" pieces|
|1 cup||Sliced onions|
|½ cup||Apple cider|
|½ cup||Low-sodium chicken broth|
|2 teaspoons||Cider vinegar|
|2 smalls||Granny smith apples; cored; pared and sliced|
|¼ teaspoon||Dried thyme leaves|
|¼ teaspoon||Black pepper|
|⅛ teaspoon||Dried sage leaves|
submitted by: johanssen@...
In large skillet, heat oil; add chicken and sausages. Cook over medium-high heat 3 minutes, until golden brown on all sides. Remove chicken and sausages from skillet; set aside.
To same skillet, add onions; cook, stirring frequently, 4-5 minutes, until onions are golden brown. Add cider, broth, vinegr and reserved chicken and sausages; cook, basting chicken with pan juices, 10 minutes, until chicken and sausages are cooked through.
Add apples, thyme, pepper and sage; cook, continuing to baste, until apples are just tender.
EACH SERVING PROVIDES: ½ fat; ¾ fruit; ½ vegetable; 3 proteins; 3 optional calories
PER SERVING: 269 calories; 23g protein; 13g fat; 16g carbohydrate; 25mg calcium; 219mg sodium; 82mg cholesterol; 2g dietary fiber DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .