Reviewed: Jun. 30, 2011

I thought it would be more flavorful with all the seasoning that went into it , but it was just bland.

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Reviewed: May 15, 2011

I prepared this as directed but after cooking the recommended time in a covered skillet it was still so soupy. So I kept the lid off, turned up the heat a bit to brown the chicken and let the juices reduce... Then it was really yummy.

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notacook

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Reviewed: Oct. 18, 2010

I didn't use any pine nuts or jalapenos for different people's tastes/allergies and, since i didn't have any apple juice on hand, I used a hard apple cider. Everything else was exactly as the recipe said and I thought it turned out wonderfully. It was warm and unique and gave a nice fruity spice to chicken. I would definitely make it again.

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terantallegra

Cooking Level: Intermediate

Reviewed: Aug. 6, 2010

It's actually more like 3.5 stars...but since that wasn't an option...3 it is. Not a bad summer dish- refreshing and light-just not amazing.

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NOSEYROSEY

Home Town: Warren, Ohio, USA

Reviewed: Feb. 16, 2010

This sounded good but in my opinion the finished product was not worth all of the work. It was a little bland. The jalepenos definitely helped, but it was not up to my expectations. The apples blended in a bit and it was difficult to taste them. It was not bad but just not flavorful enough. I agree that it might be better cold and in a salad.

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Chuleta

Reviewed: Dec. 17, 2009

I did not add currents or pine nuts as I did not have any! But I am eager to try it again with them.

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BRODBECK314

Reviewed: Apr. 7, 2009

I think we would have liked this recipe better without jalapeno (which completely overpowered all of the other flavors) and less thyme. I only tasted those two flavors. I doubt I'll try it again.

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Lisa V.

Cooking Level: Intermediate

Reviewed: Feb. 9, 2009

I had a bag of apples in the fridge I was trying to use and found this recipe. As I had all the ingredients, I thought I'd give it a try. The flavors went together well. The thyme especially gave the dish a great flavor. The next time I think I will add a little chicken stock/broth to give a more saucy consistancy to spoon over some rice. Will make again.

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ISHKABIBIL

Cooking Level: Intermediate

Home Town: Rome, Georgia, USA

Living In: Jacksonville, Florida, USA

Reviewed: Oct. 11, 2008

This was very good. I made it as written except I omitted the thyme and I subbed walnuts and cranraisins for the pine nuts and currants. I think the pine nuts would of been better especially if they were toasted and chopped. I also chopped the cranraisins. I seasoned the chicken with salt and pepper before sauteing. I thickened the pan juices with a little water and cornstarch. My apples of choice were 2 golden delicious and 1 red delicious. I served this over white rice. Keep the salt shaker handy. I had to salt it while eating. This recipe is a nice combo of sweet and spicy.

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Lillian

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: Apr. 6, 2008

My 21 month old LOVED this dish (as did my husband and I). I have prepared similar dishes from this site - chicken with peaches, chicken with apricots, and they both went over well, so I thought I'd give this a try. Very easy to put together - and I think we'll be making it a LOT this fall when our apples are ready for picking. I would recommend seasoning the chicken with salt and pepper before cooking it - I have found that helps a lot of recipes (I think some writers think seasoning the meat is just a given and don't include it as a step, but as a novice cook - I can tell you it wasn't something I had ever thought of doing w/o instruction until I met my husband who always does it at the start of a recipe) Great dish for fall - although just as tasty served with sweet peas and mashed potatoes in the spring too!

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