Apple Cider Chicken Food

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 CIDER CHICKEN MARINADE

Steps:

• Whisk together the white wine, olive oil, lemon juice, cider vinegar, basil, parsley, rosemary, thyme, garlic, pepper, and salt in a bowl. Marinade chicken in mixture 8 hours or overnight.

APPLE CIDER CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 420F.
• . Pat dry each chicken breast with a paper towel completely before adding seasoning. This helps create extra crispy skin when searing and roasting.
• Season the chicken. In a small bowl, combine olive oil, paprika, salt and pepper in a small bowl and mix well with a spoon to combine. Generously smear the seasoning mixture over the chicken breasts and let it rest on a clean plate for at least 15 minutes.
• Sear the chicken. Heat an oven-safe or cast-iron skillet on the stove for 5 minutes over medium high heat. Once the skillet is sizzling hot, sear the chicken breasts by placing them skin side down until the skin turns brown, about 4-5 minutes. Transfer the chicken breasts on a plate to rest.
• Prepare apple cider sauce. On the same skillet, turn down the heat to medium and add apple cider, butter, mustard, brown sugar, and soy sauce. Stir to combine. Bring the sauce mixture to a simmer and stir until it forms a smooth texture. Remove from heat and transfer the chicken breasts back to the skillet with the skin side up.
• Prepare butternut squash. In a large mixing bowl, add butternut squash, sliced apples, thyme, and remaining tablespoon of olive oil. Toss to combine. If using frozen butternut squash, make sure to defrost first and pat dry to remove excess water. Transfer the butternut squash and apple mixture to the skillet and spread it around the chicken.
• Bake. Transfer the entire skillet into the preheated oven and bake for 20 minutes until the skin is crispy and golden brown and the internal temperature for the chicken reaches 165F on a meat thermometer.
• Serve. Serve the chicken and butternut squash on a plate and drizzle some apple cider sauce from the skillet on top.

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.
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5-INGREDIENT SLOW COOKER APPLE CIDER PULLED CHICKEN

Steps:

• Place the apples and onions in the base of a 6-quart slow cooker. Sprinkle with ½ teaspoon salt, tossing to combine.
• Sprinkle both sides of the chicken with an additional ½ teaspoon salt and garlic powder.
• Place the chicken on top of the onion and apple mixture. Pour over ½ cup apple cider. Cover and cook on high for 4 hours or low for 6, or until the chicken very tender and cooked through.
• Remove the chicken to a cutting board. Shred with two forks, then place back into the slow cooker, add the remaining ¼ cup apple cider, stirring to combine. Taste and add additional salt or apple cider to taste.
• Serve the Apple Cider Pulled Chicken over greens, rice, quinoa, baked sweet potato, or piled into whole wheat or gluten-free buns. Top with Quick Apple Slaw.

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.

CHICKEN BREAST WITH CIDER

Steps:

• Heat the oil and butter in a large frying pan and fry the chicken breasts about 3 minutes on each side until golden brown. Transfer to a plate. (NB: They will not be completely cooked at this stage.)
• Add a little more oil and butter if necessary and add the shallots and apple slices. Fry over a medium/high heat until they begin to colour and soften, about 5 minutes.
• Pour in the cider, bring to the boil and simmer for about 3–4 minutes. Return the chicken to the pan and continue to simmer, uncovered, for another 5–7 minutes. Stir in the mustard and double cream and heat through.
• Check to make sure the chicken is done and season the sauce with salt and pepper if necessary. Serve with rice, pasta or steamed new potatoes.

APPLE CIDER CHICKEN

Steps:

• The morning of service, or (ideally) the night before, place two cups of cider in a medium sauce pan and add two tablespoons of salt, two sprigs of rosemary, one cinnamon stick, two whole cloves and the sliced apple. Bring to a boil then simmer five minutes. Remove from heat and add the ice water, then let sit until cooled.
• Place the four chicken breasts in a gallon zip lock bag and pour in the brine. Refrigerate and let sit overnight or at least 12 hours.
• Drain and discard the brine then pat the chicken breasts dry with paper towels. Sprinkle salt, pepper and garlic powder over the tops of each breast.
• In a large saute pan over medium high heat, add the oil and two tablespoons of butter along with the remaining two sprigs of rosemary.
• Once the butter is hot and frothy, add the chicken, skin side down, and sear until browned and crispy, about 4-5 minutes. Turn the breasts on their sides to brown that as well.
• Turn the breasts over (skin up) and pour in the remaining two cups of cider. Bring to a boil, cover and lower the flame to the lowest heat and cook until the internal temperature of the thickest breast registers at least 150 degrees F. Remove to a platter and cover loosely with foil. They will continue to cook as they sit off heat.
• Turn the pan heat up to high and reduce the pan liquid to a half cup, about five minutes.
• Remove from heat and stir in the remaining two tablespoons of cold butter.
• Strain and serve over, or with the chicken.

APPLE CIDER CHICKEN STEW WITH PARSNIPS

Steps:

• Preheat oven to 400 degrees. Rinse chicken pieces and dry on paper towels.
• Heat oil or butter in a large pot or Dutch oven over medium heat. When hot, add chicken pieces making sure to not crowd each other. Brown chicken (5-6 minutes) and remove to a platter.
• Drain some of the extra fat, leaving at least 1 TBSP. Add gluten free flour and stir for 1 minute. Whisk in the apple cider and broth and bring to a simmer - cook for 6-8 minutes, stirring frequently. Add in onion, parsnips, carrots and thyme; add chicken pieces back and raisins if you are using. Bring to a simmer, cover, and place in the oven for 20-25 minutes. Remove from oven (it will be hot!!) and let cool before serving.

SAUTEED CHICKEN AND APPLES WITH ROSEMARY

Steps:

• Heat butter and oil in a large saute pan over medium-high heat.
• Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
• Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
• Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
• Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
• Serve chicken and apples with extra pan juices and enjoy!

GRILLED APPLE CIDER CHICKEN

Steps:

• About 1 hour before you'd like to begin grilling, remove the chicken from the brine. Use a paper towel to pat the chicken as dry as possible. Set aside on a plate or a small baking sheet to come up to room temperature. Just before grilling, lightly season the surface of all of the chicken parts with kosher salt & ground black pepper.
• Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
• Use a pastry brush to baste the grilled chicken with the apple cider glaze. Cook for 1 minute per side, glazing the chicken generously along the way. Repeat 2-3 times, until your chicken is as charred & saucy as desired & an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
• Grill the veggies about 5 minutes per side, until nicely charred & fork tender. Remove from the grill & set aside to serve.

APPLE CIDER CHICKEN THIGHS

Steps:

• Season your chicken thighs with some sea salt and pepper. In a shallow dish, add the flour and dredge your chicken thighs firmly on both sides, shaking off the excess flour; set aside.
• In a small saucepan add your apple cider, rosemary sprig, mustard seeds, Dijon mustard, and garlic; whisk well to combine. Place the saucepan over medium-low heat and bring to a low boil. Simmer until liquid is reduced by half, about 10 minutes.
• Once your sauce is done, remove the rosemary sprigs and discard them.
• Heat a heavy-bottomed skillet over medium heat, add in the oil, and heat until sizzling.
• Once hot carefully add the chicken thighs and sear each side until nicely golden brown about 4-5 minutes on each side.
• Set chicken aside on a plate.
• In that same preheated skillet, add in your diced onions and cook until just softened.
• Pour in your apple cider sauce and using a wooden spoon gently stir to incorporate the brown bits from the bottom of the pan.
• Bring this sauce to a boil, then reduce the heat to a medium-low.
• Return your browned chicken thighs back to the skillet and simmer for 8-10 minutes, or until chicken is cooked through and the sauce is nicely thickened.
• Enjoy!

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.

APPLE CIDER CHICKEN

Steps:

• In a small bowl, combine flour, salt and pepper, mix well.
• Sprinkle mixture on both sides of chicken.
• Heat oil in large frypan over medium high heat until hot.
• Add chicken, cook until browned on both sides.
• Add apple cider, vinegar, quartered tart apple, raisins and gingerroot, mix well.
• Reduce heat to medium low, cover and simmer 5-10 minutes or until chicken is no longer pink in center.
• Remove chicken and apple from frypan, place on serving platter, keep warm.
• Increase heat to high, bring cider mixture to a boil, stirring constantly.
• Cook until slightly thickened.
• Pour mixture over chicken and apple.

CHICKEN, CIDER AND APPLE CASSEROLE

Steps:

• Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.
• Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.
• Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.
• Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.
• Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.