Happy Firefighter Friday everyone!…at least, that’s what it’s known as around here.
My husband and I first met working together at the same health food store here in Tucson. Back then, he was on the road to a career in nutrition. It’s funny how you never end up where you expect in life. I thought I’d be a career woman and that I’d settle down, get married, and have kids when I was in my 30s. While I did get my Bachelor’s degree in accounting, I’ve not done a thing with it! My husband and I were married and pregnant before I had a chance to really pursue anything serious, career-wise, and his dreams of anything health-oriented were put on the back burner (or so he thought) in order to find a job that would utilize his skills and provide for his new family.
This is all fresh in my mind because three years ago yesterday, we eloped to Prescott to get married. Just prior to our marriage, he began his career in fire and has loved it ever since. He was made to be a fireman. His build, his mindset, his attitude are all perfect for the job. I will stop babbling, but since it’s Firefighter Friday, I wanted to acknowledge him and his effort for our family…..and embarrass him with these….
No Gus, everything is not about you.
On to the recipe!
This recipe is one of my husband’s favorites! I knew it would be perfect for Firefighter Friday because it’s so easy and requires so few ingredients!
Believe it or not, this recipe came to be by accident! I used to poach chicken in apple juice to give it more flavor, and once, when I left the heat on too long, it reduced down to create the delicious sauce you see above! It…is….heavenly!
LAUREN’S FAMOUS APPLE JUICE CHICKEN
1 1/2 c. 100% fresh apple juice, preferably organic
about 6 medium chicken thighs, skinless, bone-in or boneless (my husband prefers the bone-in because it adds to the flavor)
spices (Whole Foods carries a mix that is great in this called Toronto Steak and Chicken Rub…it contains black pepper, coriander, garlic powder, dill, red chili flakes, and salt….you could also just add these individually or just use salt and pepper)
Heat a deep skillet over medium heat. Add the juice first and place the chicken thighs into the juice. Sprinkle the thighs with the spices. Bring the mix to a boil and quickly lower it to a simmer. Cover the pan and let it cook for about 40-45 minutes, flipping the chicken over every 10-15 minutes. Watch it closely for the last 10-15 minutes so that it doesn’t burn! Once you see the juice thicken into a sauce resembling maple syrup, it’s done!
This meal does not disappoint!
At home, we like to pair this with a veggie-packed salad and, occasionally, some fresh bread with olive oil for dipping. It would also go well with baked beans and no-mayo cole slaw , or over rice with a vegetable on the side, such as roasted broccoli with lemon.
Fun question time!
What is the most adventurous thing you’ve ever done?
I am typically not an adventurous person….no sky-diving, no bungee-jumping, no white-water rafting, no staying up past 10pm,….but in the early months of dating my husband, he prodded me to go cliff jumping with him. I’m happy I did it, but I can live happily in my hole now, where the biggest risk I take is to mix nutritional yeast with overnight oats. ♥