Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Update chicken night with fresh apples and seasonal cider for a meal that feels like fall. Anytime you cook down apple cider, the flavor intensifies making this a nice pair to rice and vegetables, whichever you happen to have on hand. A crisp Granny Smith works best to compliment the cider, but any apple will do.
4-5 boneless chicken breasts or thighs
1 ½ cups apple cider
1 small onion, chopped
1 apple, sliced into ¼-inch wedges
2 cloves garlic, chopped
2 tablespoons olive oil
2 tablespoons butter, divided
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
Salt and pepper for seasoning
Rinse and pat dry chicken. Sprinkle with salt and pepper.
In a large skillet, heat oil and 1 tablespoon butter over medium heat. Sear chicken on each side about 4-5 minutes. Remove from pan and set aside.
Add the remaining butter, onion, apple, garlic, and herbs to skillet. Sauté for 7 minutes, until onions and apples are soft.
Add cider and chicken and bring to a boil. Reduce heat and simmer covered for another 10-12 minutes until chicken is cooked through.