Institute of Culinary Arts
Recipe Database - www.culinaryarts.edu
Chicken and Apples Over Noodles
3 pounds chicken -- cut up
2 tablespoons corn oil
1 large onion -- chopped
1 garlic clove -- minced
1/4 cup dry white wine
1 cup apple juice
1 tablespoon fresh ginger root -- finely chopped
1 cup plain yogurt
1 tablespoon cornstarch
2 apples -- cored, chopped
black pepper -- to taste
8 ounces egg noodles
Remove as much skin and fat as you can from the chicken. Cut chicken into 16 pieces.
Heat oil in skillet large enough to hold chicken pieces in a single layer. Brown chicken on all sides over medium heat; remove and set aside. Chicken should be done at this point since it is cut into small pieces.
Sauté onion and garlic in same pan until onion is limp and translucent. Add wine, apple juice and ginger; cook over medium heat until liquid is reduced to 1 cup.
Stir cornstarch into yogurt; add to pan with apples and chicken then season with black pepper. Simmer for about 5 minutes only.
While chicken is cooking, prepare egg noodles according to instructions on package. Serve over noodles.