Apple Cider Roasted Chicken Food

APPLE CIDER ROASTED CHICKEN

Steps:

• 1. Preheat oven to 350°F. 2. Drizzle 2 pans with oil. Scatter thyme on the bottom of the pans. Season chicken with salt and pepper. Place chicken, skin side down, in pans (don't overcrowd) and roast for 20 minutes. 3. Turn chicken over, pour cider into pans and continue roasting for another 20 minutes or until chicken is cooked through and cider has reduced to a glaze. 4. Transfer chicken to platter and spoon cider over chicken. Top with chutney, if desired.

APPLE CIDER BRINED CHICKEN

Steps:

• Mix 2 tablespoons salt, 2 tablespoons pepper, 4 cups water, vinegar, and apple juice in a 2 gallon container. Add the chicken and allow to marinate for 30 minutes up to 3 hours in the refrigerator.
• Add the remaining 1 tablespoon salt and 1 tablespoon pepper to the flour, mix well, and hold until ready to fry.
• In a cast iron skillet, add the oil and bring to 350 degrees F over high heat. Remove the chicken from the brine, pat dry with a paper towel, and dredge the chicken in the seasoned flour, coating well and tapping off any excess. Once all the chicken is floured, add to the oil, in batches, and cook until golden brown on both sides, 8 to 9 minutes per side. The internal temperature must be 165 degrees to be cooked thoroughly.

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.

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 ROASTED CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Pre-heat oven to 350 and line a roasting pan with foil.
• Scatter butternut squash cubes and whole garlic cloves on bottom of the roasting pan then pour apple cider on top.
• Place chicken breasts on top of the squash/garlic and drizzle with olive oil.
• Season chicken and squash with cinnamon, salt and pepper. (Don't be afraid to use your hands - these breasts need to be evenly coated and well seasoned!)
• Cover pan loosely with foil and bake for 45 minutes or until chicken reaches internal cooking temperature of 165.

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:

• 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.

CIDER-ROASTED CHICKEN

Steps:

• Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours. , Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often. , Add tomatoes to the pan. Bake 30 minutes longer or until a thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy 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.

APPLE CIDER GLAZED ROASTED CHICKENS

Steps:

• Preheat oven to 450 degrees. Grease a wire rack and set inside a roasting pan.
• Bring apple cider to a boil in a small saucepan. Cook until reduced to 1/2 cup.
• Rinse chicken with cold water and pat dry with paper towels.
• Sprinkle inside cavity of chicken with salt and pepper.
• Stuff cavity with 2 apple quarters, 2 onion quarters, and the thyme.
• Rub butter over chicken and season outside of chicken with salt and pepper.
• Tie legs together with twine and set chicken on prepared rack.
• Place in preheated oven and bake 30 minutes. Reduce oven temperature to 350 degrees and bake, basting with reduced apple cider every 15 minutes, until chicken reaches internal temperature of 165 degrees, about 30 to 45 minutes.
• If skin hasn't browned up enough, broil for 2 to 5 minutes.

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!

ROASTED CHICKEN BREASTS WITH APPLE CIDER AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Place the butter and apple butter into a 9-inch by 12-inch baking pan (or similar size). Add the chicken breasts, red onion slices, apple slices and crushed garlic.
• Combine the white wine, chicken stock and apple cider. Pour over the chicken in the pan.
• Season with salt and pepper, Italian seasoning and rosemary sprigs. Toss to combine.
• Take to the oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165 degrees..
• Turn the broiler on in the oven. Broil for 3 minutes watching it closely or until the chicken is golden brown.

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.

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, 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.

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.