Chicken In Cider 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.

EASY APPLE CIDER CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk apple cider, brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl.
• Place chicken breasts in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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 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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CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

Steps:

• Pat the chicken thighs dry and season generously with salt and pepper.
• In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
• Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
• Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
• Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
• Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.

CHICKEN, LEEK & CIDER PIE

Steps:

• Melt 40g of the butter in a saucepan and add the flour. Stir this over a medium-low heat for 1 min to make a roux. Remove from the heat and start adding the cider a little at a time. Mix well with a wooden spoon to ensure there are no lumps. Keep stirring until all the cider has been added, then add the milk in the same way. Season, return the pan to the heat and, stirring continuously, bring to the boil. The mixture will thicken considerably and, once it has come to the boil, reduce the heat and simmer for about 3 mins. Stir in the mustard, lemon juice and crème fraîche , and taste for seasoning.
• Melt the rest of the butter in a frying pan and gently fry the leeks and the apples for 5 mins. Add 2 tbsp of water, season, cover and cook over a low heat for 8-10 mins until tender. If there are lots of juices, increase the heat to reduce them.
• Add half the cheese to the sauce, then bring to the boil. Reduce the heat and gently stir in the leeks and apples and taste - you may want to add more mustard or lemon juice. Cool and chill the sauce until you're ready to assemble the pie.
• Stir the chicken into the cooled sauce. Put the mixture into a 25 x 20cm pie dish or a round dish measuring 25cm across (with a 1.3 litre capacity). Sprinkle with the rest of the cheese and leave to cool completely.
• Heat oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to the thickness of a 50 p coin. Cut off a strip the same width as the lip of the pie dish. Wet the lip and press this strip onto it. Brush the strip with water and lay the rest of the pastry on top. Press the pastry lid onto the pastry strip, then cut off the excess. Crimp the edges and use the remaining pastry to decorate the top of the pie. Make three small slits in the pastry near the middle to let the steam escape. Brush the top with the egg mixture and bake in the oven for 30 -40 mins, until the pastry is a deep golden colour and puffed up. Serve immediately.

CHICKEN WITH BRAISED CELERY & CIDER

Steps:

• Heat oven to 190C/fan 170C/gas 5. Heat the butter in a large casserole dish and brown the chicken slowly on all sides; this should take a good 10-15 mins. (Be patient, it will pay off later.) Take the chicken out of the dish, throw in the bacon and cook for 3-4 mins until starting to crisp, then add the onion, carrots and thyme and continue to cook for 4-5 mins until the vegetables soften. Stir the celery into the dish, then nestle the chicken amongst the veg, breast side down. Pour over the cider and stock, bring to a simmer, then roast the chicken uncovered for 1 hr.
• Turn the chicken the right way up and give it 30 mins more, by which point the legs should be coming away. Carefully lift the chicken from the dish. Check the seasoning of the vegetables and serve with the chicken.

CIDER, MUSTARD & HERB CHICKEN

Steps:

• Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned. Remove with a slotted spoon, then add the onions to the pan. Cook for 3 mins, then stir in the garlic and cook for 1 min more. Pour in the cider and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 10 mins.
• After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs. Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.