Apple Chicken

Use cast iron dutch oven pan or a pan of similiar size. Makes 7 servings/pints

Heat oil while cutting chicken up into about 1" cubes:

• about 1-3 tsp oil
• 6 boneless, skinless chicken breast halves

Start browning the chicken cubes in 2 batches while cutting up the vegetables & fruit:

• 2 sticks of chopped celery
• 4 small potatoes 1/2" cubes
• 1/4 head of cauliflower
• bean pods, a handful or so (optional)
• 4 apples and/or pears, cubed & quartered

Return all chicken to pan, add, cover and cook about 5-10 minutes:

• 1 cup white wine (helps deglaze the pan)
• vegetables but not fruit

Then add cut up fruit, cover and cook till potatoes tender.

Make sauce while vegetables & fruit are cooking:

• 3 Tbs cornstarch
• 1/4 cup cider vinegar (add slowly to cornstarch while mixing to avoid lumps)
• 1/3 cup brown sugar
• 2 Tbs GF Worcestershire sauce (I got this at the Gluten Free Trading Company)
• 1/2 tsp salt
• 1 tsp black pepper

Pour sauce over mixture in pan, mix and cook till it thickens.

This recipe has been revised from a recipe in my "Saving Diner" Cookbook that I lent to my sister. You can find more information about this cookbook in an indirect way from http://www.flylady.net