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Chicken with Diced Apples in Mustard Vinaigrette

Chicken with Diced Apples in Mustard Vinaigrette

Last night, I was so busy reorganizing my workspace that I almost forgot about dinner. It was late and I wanted to make something quick. I decided to make some chicken legs, but a dish with a little character. I wanted something tangy, spicy and sweet all at once. This is what I came up with. The cooking method is adapted from a Jacques Pepin recipe for [Poulet Cuisses Maison][1], which I love. However, this tastes nothing like that. Here is the recipe for my dish. Try it out and let me know what you think here or on twitter.

`Chicken with Diced Apples in Mustard Vinaigrette
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Recipe By: Wil Chow
Serving Size: 4

Ingredients:

4 Chicken legs, 2-2 1/2 pounds total
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ginger powder
1 tablespoon corn oil
1 small onion, peeled and chopped fine (about 3/4 cup)
2 cloves garlic, chopped fine (1 teaspoon)
1 Fuji apple, diced in 3/4 inch cubes
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
2 teaspoons Tabasco hot pepper sauce, (optional)
1/2 cup water
salt and freshly ground black pepper to taste

Directions:

Sprinkle the legs with the ginger powder, salt and pepper.

Heat the oil in a large heavy skillet, and when it is hot, add the chicken legs, skin side down, in one layer. Cook over medium to high heat for about 5 minutes, until the meat has begun to brown. Then cover, reduce the heat to medium-low, and cook for 15 to 20 minutes, until the chicken is well browned and cooked through. Remove the chicken legs from the skillet, arrange them skin side up on an ovenproof plate, and place in a warm oven.

Discard all but 1 to 2 tablespoons of the fat in the skillet. Add the onion, garlic and apple, and cook for about 1 minute. Then stir in both vinegars and the steak sauce. Add the Tabasco if you wish to make the dish spicy. Cook, stirring, for about 1 minute longer, until most of the liquid has evaporated. Add the water and salt and pepper to taste. Cook, stirring to melt and mix in the solidified juices, for 1 1/2 to 2 minutes. Pour the sauce over the chicken and serve immediately.
` [1]: http://www.flickr.com/photos/javajunky/2257597790/

  
  

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