Honey-Mustard Chicken n’ Apple Skillet
This has been in my repertoire since early marriage, so I’ve probably been making this for about 15 years. I do not know exactly where it came from, but it has morphed into something different as all great go-to recipes will do; part of that process is reflected in the traditional food ingredients that make this wholesome and healthy. This has a savory-sweet flavor with a tangy aftertaste that lends itself to wanting seconds. The apples are sweet enough to flavor the potatoes and chicken as it simmers. There is no mention of potato in my title–the title would quickly get too long–but they are the unsung heroes. They stretch out your pastured chicken in the recipe, allowing you to feed more people for less-per-plate.
Oh, and although eating white potatoes on the paleo diet is controversial, some might consider this paleo-friendly or easily adapted to be such. If you are paleo & adapt this, let us know what you did & how it turned out in the comments!
Honey-Mustard Chicken n’ Apple Skillet
Total Time: about 30-40 minutes (less if you overlap steps)
Feeds 6-7 (if they’re hungry, or you’ll have yummy leftovers)
Do ahead steps: boiling potatoes (step 1) and making the dressing (step 5)
1 1/2 pounds (pastured, farm-raised) chicken breast, cubed
2 TBS olive oil or butter
2 red apples, cubed
Approx. 2 lbs red potatoes, cubed
1/3 cup green onion or diced red onion (both are great)
3 TBS apple Cider vinegar
3 TBS honey, liquid
3 TBS stone-ground (or German) mustard
Salt & Pepper to Taste
1) Boil the cubed potatoes (whole potatoes take nearly 1/2 hour, but cubed should be about 20-25 minutes) until you can poke a fork through them.
2) When the potatoes are nearly 10 minutes from ready, melt butter or heat olive oil in large cast iron skillet. Brown chicken for approximately 5 minutes. If using red onion, carmelize now.
3) Add cubed apples to the chicken and cook for about 2 minutes more, stirring frequently.
4) Drain potatoes and add to the chicken/apple mixture. Stir and allow the potatoes to brown as desired (between 5-10 minutes more).
5) In a separate bowl, mix the apple cider vinegar, honey, and mustard.
6) Turn the heat off of the skillet and stir in the dressing until coated. If using green onion, stir in now.
