1/4 cup flour, unbleached
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 (1 to 1-1/2 lbs.) whole, skinless, boneless chicken breasts, cut
into cubes
nonstick spray
1 yellow onion, cut in half and thinly sliced, then cut in half once more
2 fresh tomatoes, chopped or 1 (14oz) can drained tomatoes
1 cup apple cider
1 tbs. fresh basil, chopped or 1 tsp. dried basil
1 tsp. grated orange peel

Instructions
Combine the flour, salt and pepper in a plastic bag. Shake the chicken, a few pieces at a time, in the flour until lightly coated. Heat the oil in a heavy pot and add the chicken. Cook until the flesh is white on all sides. (You might have to do this in several batches, so you don’t crowd the chicken.) Remove the chicken from the pot and set aside. Sauté the onion in the pot. If needed, add a little cider or some stock. Add the tomatoes and apple cider to the pot, along with the chicken. Simmer gently, covered for 20 minutes. Add the basil and orange peel, cook for 10 more minutes, and serve. Makes 4 servings

1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1/2 teaspoon vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice

Instructions
Stir fry cubed chicken breast in 1/2 teaspoon vegetable oil in non stick skillet until lightly browned and cooked. Remove from skillet. Stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples. Add to chicken. Serve hot over cooked rice. Serves 4.

8 slices Bacon; cut in 1″ pieces
1 c Chopped onions
1/2 c Celery; cut in 1/2″ pieces
2 tb Butter
2 1/2 lb To 3 chicken thighs
1/3 c Apple juice
1 1/2 ts Caraway seed
1 ts Salt
1/4 ts Pepper
1 sm Head cabbage; cut in eight wedges
2 md Tart apples; cut into 6ths

Instructions

In Dutch oven, cook bacon until softened. Add onion and celery; continue to cook until vegetables are tender (2-3 minutes). Remove from pan; set aside. Add butter to pan, heat until sizzling. Place half of chicken in pan. Continue cooking, stirring occasionally, until chicken is lightly browned. Remove from pan, repeat with remaining chicken. Reduce heat to medium, return chicken and bacon to pan. Add remaining ingredients except cabbage and apples. Place cabbage on top to steam. Cover; continue cooking, basting occasionally, until chicken is fork tender and cabbage is crisply tender (15-20 minutes). Top with apples. Cover, continue cooking until apples are crisply tender (10-15 minutes). Makes 6 servings