Chicken With Apples And Ginger

• 1 3- to 4-pound chicken, cut into 16 pieces
• 1 to 2 tablespoons corn or canola oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine
• 1 cup apple juice
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon cornstarch
• 1 cup plain low-fat or nonfat yogurt
• 2 well-flavored apples, cored and cut into small chunks
• Freshly ground black pepper to taste
• 8 ounces medium egg noodles, cooked and drained

1. Remove as much skin and external fat as possible from chicken.
2. Heat 1 tablespoon oil in nonstick skillet or 2 tablespoons oil in regular skillet large enough to hold chicken pieces in single layer.
3. Brown chicken on both sides in hot oil over medium heat; remove and set aside.
4. Saute onion and garlic in same pan until onion is soft.
5. Add wine, apple juice and ginger to pan and cook over medium-high heat until liquid is reduced to 1 cup.
6. Stir cornstarch into yogurt.
7. Add to pan with apples and chicken and season with pepper.
8. Cook, covered, for about 20 minutes, until chicken is cooked through.
9. Arrange noodles on each of 4 plates.
10. Spoon chicken and sauce over noodles.

corn, onion, clove garlic, white wine, apple juice, fresh ginger, cornstarch, nonfat yogurt, apples, freshly ground black pepper, egg noodles

Taken from cooking.nytimes.com/recipes/4129 (may not work)