Apple Cider Chicken with Rosemary, Leeks, and Fennel

Even though I don’t like the fact that it is a little cooler in the fall, I do enjoy all the flavors of fall cooking.  In addition to stocking up on pumpkin, my fridge is also full of apple cider.  I love having a warm mug of apple cider with some cinnamon on top, and I also love cooking with it.  Here is a fall dish where the chicken bathes in apple cider and cinnamon!

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Pieces:

1. 2 chicken breasts
2. one leek, greens cut off and chopped into rounds
3. one fennel bulb, greens cut off and chopped into rounds
4. 3 tbsp. vegan butter
5. 2 cups apple cider
6. 1 tbsp. cinnamon
7. 4 tbsp. chopped rosemary
8. salt and pepper

Process:

1. In a large sauté pan, heat 2 tbsp butter and chicken over high heat.
2. Brown chicken for 3 minutes each side.
3. Lower the heat to medium.  Add the leek and fennel slices. Sauté about 2 minutes.
4. Add half the apple cider and half the rosemary.
5. Sprinkle the chicken with cinnamon.
6. Cover and cook over medium heat about 10 minutes.
7. Add the rest of the apple cider and rosemary.
8. Cover and cook another 10 minutes.
9. Continue cooking until chicken is cooked through and apple cider is cooked off. Add water or more apple cider if needed to keep pan wet.

Happy Allergy Free Eating!