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Ingredientes
- 1 can (6 ounces) thawed apple juice concentrate
- 1/4 cup cider vinegar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 chicken drumsticks, skin removed
- 2 Gala apples, cored and cut into 1/2-inch slices
- 3/4 cup fat-free half-and-half
- 1 tablespoon all-purpose flour
- 1 tablespoon Dijon mustard
- 2 cups cooked brown rice
Direcciones
- 1. In a large resealable plastic bag, combine apple juice concentrate, cider vinegar, pumpkin pie spice and 1/4 teaspoon of salt. Add chicken; shake to coat. Refrigerate for at least 1 hour.
- 2. Heat oven to 375°F. Place a rack in a roasting pan and spray with nonstick cooking spray. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the roasting pan and season with the remaining 1/4 teaspoon salt and the pepper. Roast for 50 to 60 minutes or until the internal temperature reads 170°F on an instant-read thermometer. Baste with marinade twice during cooking.
- 3. Heat a large nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Add apples; saute for 6 minutes, turning apples halfway through cooking. Remove apples to a plate and keep warm.
- 4. Wipe out the skillet and add the marinade. Bring to a simmer. In a medium bowl, whisk together the half-and-half, flour and Dijon mustard. Gradually whisk in the heated apple juice concentrate mixture. Return mixture to the skillet and simmer for an additional minute.
- 5. Serve the chicken with the apples, brown rice and sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 70 | 22% |
| Total Fat 7.94g | 10% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.04g | |
| Cholesterol 49mg | 16% |
| Sodium 407mg | 17% |
| Potassium 454mg | 13% |
| Total Carbs 48.17g | 13% |
| Dietary Fiber 2.2g | 7% |
| Sugars 21.03g | 14% |
| Protein 13.06g | 21% |
