Chef Nathalie Johnson from Signature Café prepared the dish, using ingredients from Pepin Heights Orchard

Apple Chicken Mixture
12 oven broiled 6-8 ounce lobe fresh or thawed chicken breasts
3 C olive oil
2 C Pepin Heights apple cider
1 C red wine vinegar
fresh garlic
1 t kosher salt
1 T corn starch
6-8 fresh thyme sprigs

Combine olive oil, apple cider, red wine vinegar, garlic, and salt in a mixing bowl, stir. Place chicken in a deep metal sheet pan. Pour olive oil mixture over chicken. Remove thyme from sprigs and sprinkle over chicken. Place in preheated 350° oven and broil for 35 min. turning once. Remove from oven and let cool at room temperature for 30 min. Remove chicken from pan and place in a deep serving bowl. Pour olive oil mixture in a mixing bowl and add one T of cornstarch. Stir vigorously until corn starch is dissolved. Pour olive oil mixture over chicken and serve.

Grandma Johnson’s Fresh Vegetable Slaw Dressing
1 1/4 C olive oil
1 C Pepin Heights apple cider
1/4 C apple cider vinegar
2 t celery seed
1 T salt
1/2 t pepper
2-4 T sugar to taste, may substitute honey

Fresh Vegetable Slaw (A combination of 12 C of the following – except onion and herbs. Add these items sparingly to taste)


Yellow Squash




Red Onion

Add cider and cider vinegar to olive oil, whisk well. Add sugar, salt, and pepper, celery salt. Refrigerate at least 2 hrs. Pour over slaw mixture to coat, use less to start. Toss well and re-season to taste.

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