Ingredients
- 1 3- to 4-pound chicken, cut into 16 pieces
- 1 to 2 tablespoons corn or canola oil
- 1 large onion, chopped
- 1 clove garlic, minced
- ¼ cup dry white wine
- 1 cup apple juice
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon cornstarch
- 1 cup plain low-fat or nonfat yogurt
- 2 well-flavored apples, cored and cut into small chunks
- Freshly ground black pepper to taste
- 8 ounces medium egg noodles, cooked and drained
- Nutritional Information
Nutritional analysis per serving (4 servings)
1259 calories; 67 grams fat; 18 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 16 grams polyunsaturated fat; 70 grams carbohydrates; 4 grams dietary fiber; 22 grams sugars; 86 grams protein; 346 milligrams cholesterol; 342 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Remove as much skin and external fat as possible from chicken. Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons oil in regular skillet large enough to hold chicken pieces in single layer. Brown chicken on both sides in hot oil over medium heat; remove and set aside.
- Saute onion and garlic in same pan until onion is soft. Add wine, apple juice and ginger to pan and cook over medium-high heat until liquid is reduced to 1 cup.
- Stir cornstarch into yogurt. Add to pan with apples and chicken and season with pepper. Cook, covered, for about 20 minutes, until chicken is cooked through.
- Arrange noodles on each of 4 plates. Spoon chicken and sauce over noodles.
30 minutes
Dining and Cooking