According to one of the cereal boxes that I was reading out loud at breakfast this morning, there are 7,500 apple varieties. I've been eating a lot of them lately. They come from the CSA every week. I went apple picking. My son's school went apple picking. I thought I was overwhelmed with apples, and tired of them. I made an apple pie to bring to Renee's just to get rid of apples. And then, three days ago, I ran out of apples. I got my last CSA delivery of the year tonight, thankfully with 8 beautiful apples. These ones I'm going to cherish, and will only eat raw. But I might sacrifice one for sauteed chicken and apples. In the midst of my apple pile-up, I had fantasized about apple stuffing and roast chicken with apples, and I had about 30 minutes to get dinner done. Sometimes, fast and easy is better all around.
Sauteed Chicken and Apples
2 chicken pieces with skin (I prefer drumstick)
1 large onion
1 large apple
salt and pepper
Chop the onion and saute briefly in a large skillet with olive oil, 1-2 minutes
Peel and slice the apple and add to pan
Salt and pepper
Push apple and onion to the side, turn up heat, and brown chicken on both sides
Lower heat to medium-low, spread apple and onion around pan and saute, stirring occasionally to keep onion from burning, until chicken is cooked through, about 20 minutes.
Excellent with oven fries, mashed potatoes, roasted root veggies, or squash.