Apple Cider Chicken With Noodles Food

APPLE CIDER CHICKEN WITH NOODLES

Steps:

• Melt butter in a large skillet over medium heat; cook and stir apples until lightly browned, 5 to 10 minutes. Sprinkle brown sugar over apples and cook until apples are tender, about 5 minutes more. Transfer apples to a plate.
• Arrange chicken on a sheet of waxed paper; season both sides with cinnamon, salt, and pepper. Melt remaining butter in the same skillet and cook chicken until browned, 2 to 3 minutes per side. Transfer chicken to a plate.
• Cook and stir onion in the same skillet used for chicken until tender, 5 to 10 minutes. Stir cider and vinegar into onion, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 2 minutes.
• Return chicken to onion mixture, spooning cider sauce over chicken and cook until chicken is no longer pink in the center and the liquid is reduced by half, 5 to 10 minutes more. Spoon apples into chicken mixture and cook until apples are warmed, 2 to 3 minutes.
• Arrange noodles on plate, top with chicken, and spoon sauce over chicken.

SKILLET APPLE CIDER CHICKEN

Steps:

• Season chicken thighs with salt and set aside.
• Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides, 7 to 10 minutes. Transfer to a plate and set aside.
• Place bacon into the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and drain excess grease from the skillet.
• Add onion to the skillet and cook over medium heat until soft, 5 to 7 minutes. Pour in 1 cup chicken broth and 1 cup apple cider. Cook until reduced by 1/2, about 10 minutes. Add cooked bacon, apples, sage, and thyme; let simmer for 2 minutes. Add remaining chicken broth and cider.
• Return chicken to the pan, reduce heat to medium-low, and cook and stir until chicken thighs are no longer pink in the centers, about 15 minutes.
• Transfer chicken to a serving platter. Remove the pan from heat and add butter, swirling to combine with sauce. Pour over chicken.

APPLE CIDER CHICKEN

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

BAKED CHICKEN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 375°F/190°C/Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20°).
• Season the chicken generously with salt and pepper. It's important to season it on the outside and under the skin.
• Quarter and core the apples.
• Cut the onions into thick slices.
• Place the chicken legs, apples and onions in a big baking dish or a sheet pan.
• Drizzle the olive oil over the chicken.
• Add a couple of twigs rosemary.
• Bake for 1 hour and 30 minutes, then turn on the fan OR increase the temperature by 20° OR place the baking dish under the broiler and bake for about 5-15 minutes (depending on the setting) until the chicken is lightly browned.
• My favorite way to serve this is with mashed potatoes.
• Enjoy!

CHICKEN WITH APPLE CIDER SAUCE

Steps:

• Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
• Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

APPLE CIDER CHICKEN

Steps:

• Season chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 3 minutes per side. Remove chicken from skillet and set aside.
• Reduce heat to medium. Add the remaining 1 tablespoon oil, apples, shallot and thyme to the pan. Cook, stirring, until softened, 2 to 3 minutes. Add apple cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
• Return the chicken and any accumulated juices to the pan; adjust heat to maintain a simmer. Cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 3 to 4 minutes. Transfer the chicken to a platter. Stir sour cream, parsley and the remaining 1/4 teaspoon each salt and pepper into the sauce. Spoon the sauce over the chicken.

APPLE CHICKEN - SHEET PAN CHICKEN WITH APPLES

Steps:

• Preheat the oven to 350F.
• Arrange the chicken on a baking sheet. Sprinkle it with salt and pepper. Bake for 30 minutes.
• Meanwhile, in a heavy skillet, melt the butter. Add the brown sugar and stir until it is completely mixed.
• Toss the apples and onions in the sugar mixture over low heat until they are coated, about 2 minutes. Remove from heat and set aside.
• In a small bowl, combine the apple juice, chicken broth, vinegar, and mustard.
• Remove the chicken from the oven after 30 minutes. Add the apple onion mixture to the baking sheet with the chicken.
• Pour the apple juice mixture over the chicken, apples and onions and sprinkle the thyme over the top.
• Return the sheet pan to the oven and bake for 30 minutes more, until the chicken is cooked through.

APPLE CIDER CHICKEN

Steps:

• Mix the flour, salt, pepper, garlic powder, and sage in a shallow pan. Dredge the chicken through the flour mixture.
• Heat the oil in a large skillet over medium-high heat; add the chicken and brown each side 5 minute In a large mixing bowl, whisk together the cornstarch and milk, then add cider. Add the apple slices and cider mixture to the chicken; simmer, uncovered, until the apples are tender, about 20 minute The cider should be reduced by half of the original volume.
• Place the chicken and apples on plates and top with the apple cider mixture.
• Serve over rice, if desired.

APPLE CIDER CHICKEN

Steps:

• Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F.
• Add the Brussels sprouts, apples, red onion and rosemary sprigs to a baking sheet and toss with the olive oil, ½ teaspoon salt (or to taste) and a ¼ teaspoon pepper. Spread in a single layer and roast on the upper oven rack, flipping halfway through, until tender and browned, 25 to 30 minutes.
• Meanwhile, heat 2 tablespoons butter in a large ovenproof skillet over MEDIUM-HIGH heat. Pat the chicken dry with paper towels and then season on both sides with remaining 1 teaspoon salt, remaining ½ teaspoon pepper, the chopped rosemary and thyme. Add the chicken to the skillet and cook until well browned on the bottom, about 5 to 6 minutes. Flip and cook 4 more minutes, then pour 1½ cups cider into the skillet around the chicken. Transfer the skillet to the lower oven rack and roast until internal temperature of the thickest piece measures 165 F when measured with an instant read thermometer, about 10 to 12 minutes.
• When the Brussels are fork tender, remove the baking sheet from the oven. Remove and discard the woody rosemary sprigs and toss the veggies and apples with a spatula. Lay a sheet of foil loosely over the top to keep them warm while you finish the chicken.
• After removing the chicken from the oven, transfer it to a cutting board to rest and return the skillet to MEDIUM-HIGH heat. Simmer for 2 minutes to reduce the cider slightly. Reduce heat to MEDIUM-LOW and whisk in the Dijon. Add the remaining 1 tablespoon butter and the vinegar and stir constantly until the butter has melted into the sauce. Combine the remaining ¼ cup apple cider with the cornstarch in a measuring cup and whisk it into the sauce. Continue to cook on LOW until the sauce has thickened. Taste and season with additional salt and pepper, if needed. Remove the pan from the heat.
• Slice the chicken (if desired) and return it to the skillet with the sauce. Serve the chicken with the veggies and apples, spooning some of the sauce over the top of both.

CREAMY CHICKEN NOODLE SOUP WITH APPLES

Steps:

• Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
• Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
• Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
• Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.

CROCK POT CHICKEN AND APPLES

Steps:

• Gather the ingredients.
• In a small shallow bowl, combine the apple cider, nutmeg, and curry powder and set aside.
• In a small microwave-safe dish, combine the butter, onion, and garlic. Microwave on high for 1 to 2 minutes or until the onion is softened. Place this mixture in the bottom of a 3- to 4-quart slow cooker.
• Dip each chicken breast into the reserved apple-cider mixture to coat and then place them in the crock pot over the onion mixture. Pour any remaining apple-cider mixture over the chicken. Add salt and pepper to taste.
• Cover the slow cooker and cook on low for 5 to 6 hours or until the chicken is almost cooked. Add the sliced apples and cook for 40 to 50 minutes longer on low or until the apples are tender and the chicken is thoroughly cooked to 165 F as measured by a reliable meat thermometer.
• Remove the chicken and apples to a serving plate and cover with aluminum foil to keep warm.
• To make the sauce, whisk together the vinegar, broth, and cornstarch in a small bowl until well mixed and lump free and stir into the liquid in the crock pot. Cover and cook on high heat, stirring occasionally, until sauce is thickened and bubbly, about 10 to 15 minutes. Pass the sauce separately at the table.
• Enjoy!