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Tuesday, November 26, 2013

Skillet Skill for Smart RV Cuisine

Janet Groene’s
Chicken Fennel Skillet
    Here's one of my favorite shortcuts. Brown and fully cook unseasoned, whole chicken breasts at home. When cooled, wrapped and frozen, they’re ready for RV trips. They can be seasoned in any style, diced for soups and casseroles, shredded for barbecue or sliced for dishes like this.

2 cooked, whole, boneless, skinless chicken breasts (or 4 halves)
1 tablespoon vegetable oil
2 cups thinly sliced fennel
Small onion, peeled and sliced
2 teaspoons mined garlic
1/3 cup each water, apple cider vinegar and brown sugar
1 teaspoon cinnamon
2 firm, tart apples, peeled, cored and sliced
Salt, pepper to taste

    Slice chicken and set it aside. In a large skillet heat oil. Sizzle fennel slices, onion and garlic to coat well. Don’t brown the garlic. Stir in water, vinegar, brown sugar, cinnamon and apples. Cover and cook over low-medium heat until fennel and apples are crisp-tender. Push the fennel mixture to one side of the pan and heat the chicken slices in juices, turning to coat them well. Serves 4. Goes well with steamed rice or buttered noodles.

See more of Janet Groene's RV-ready recipes at Her books Cooking Aboard Your RV, 2nd Edition and Living Aboard Your RV, 4th Edition, can be ordered from (800) 274-9738.

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