Chicken with Orange Demi-Glace and Spiced Cider Apples

Ingredients:
1 large sweet potato
1 lb chicken tenders
1 green apple
1 cup demi-glace
1 cup fresh orange juice
4 rounded spoons of brown sugar
1 tbsp butter
~1 tbsp apple cider vinegar
a pinch of cinnamonsoy sauce
corn starch

Wrap sweet potato in foil and bake for 1 hour at 350 F. While it is baking, mix 1 cup fresh orange juice with 1 cup demi-glace and simmer until reduced by half (about 1 hour). When the sauce is close, add a little bit (about a tsp total) of corn starch or flour (make it into a thin paste with water before adding to avoid lumps) to thicken the sauce a bit.
Thaw chicken tenders with a small amount of soy sauce as the orange demi-glace reduces, it's okay if they are not thawed completely. Oil a skillet, and cook chicken over medium-high heat. Chicken sticks at first, then releases, so don't get too excited about turning. I cook mine only turning once after about 5 minute. Add a little bit more soy sauce as you turn them.

Prepare sauce for apples by mixing brown sugar, cinnamon, and vinegar. Cut apple into wedges and peal. Heat butter in skillet and lightly brown apples over medium heat for about 5 minutes, cover when not turning. Pour in sauce, reduce heat, cover, and simmer until sauce has consistency of syrup.

Cut up the cooked sweet potato.

Pour the orange demi-glace over the chicken, and the apples with spiced cider syrup over the sweet potatoes. Serve with fresh bread.

Note: the orange demi-glace would be excellent with red pepper flakes.
This was originally posted here.
Posting Matt & Katie