| 14 cup unbleached, all-purpose flour | | 1/2 tsp kosher salt | | 1/4 tsp freshly ground black pepper | | 1 1/2 lb skinless, boneless chicken breast, cut into large cubes | | 1 tbl olive oil | | 1 x yellow onion, cut in half and thinly sliced, then cut in half again | | 1 can (14 1/2 oz) diced tomatoes | | 1 cup apple cider | | 1 tsp dried basil | | 1 tsp finely minced orange zest |
| | Combine flour , salt , and pepper in a plastic bag. Heat a heavy bottomed pan and coat with some of the oil. Shake the chicken in with the flour until lightly coated. Cook the chicken in the oil until white on all sides. This might have to be done in several batches, depending on the size of the pan. Don't crowd the cooking chicken. Remove the chicken and set aside. Saute the onion in the pot. If needed, add a little cider to keep onion from drying out. Add the tomatoes and apple cider, along with the chicken. Simmer gently, covered, for 20 minutes. Add the basil and orange zest . Cook for 10 minutes more. | | Serves 6. |
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