Chicken With Apple Cider And Bacon Sauce Food

CHICKEN WITH APPLE CIDER AND BACON SAUCE

Steps:

• Sprinkle chicken with salt and pepper; set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon when cool enough to handle.
• Add chicken to the bacon drippings in the skillet. Cook chicken over medium-high heat, flipping halfway, until chicken is no longer pink in the center and the juices run clear, 12 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
• Add onion to the skillet and cook for 2 minutes. Pour apple cider and chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until mixture is reduced to about 1/2 cup, about 20 minutes. Stir crumbled bacon into sauce and serve over chicken.

APPLE BACON BAKED CHICKEN

Steps:

• Soak cranberries in apple cider in a bowl until cranberries are rehydrated, 2 to 6 hours.
• Preheat oven to 425 degrees F (220 degrees C). Coat bottom of a baking dish with olive oil.
• Arrange chicken breasts in the prepared baking dish; sprinkle with salt and black pepper.
• Whisk mustard and applesauce together in a small bowl; spoon over chicken breasts. Lay two half-slices of bacon atop each chicken breast. Arrange apples and onions around chicken. Add cranberries, pouring any remaining apple cider over chicken. Cover dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until bacon is crisp and chicken breasts are no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN AND BRUSSELS SPROUTS WITH APPLE CIDER SAUCE

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the Brussels sprouts, apples, red onion and rosemary sprigs with the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. 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 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Season the chicken on both sides with salt, pepper and the chopped rosemary. Add the chicken to the skillet and cook until browned on the bottom, about 6 minutes. Flip and cook 2 more minutes, then pour the cider into the skillet around the chicken. Transfer to the lower oven rack and roast until just cooked through, 10 to 12 minutes.
• Transfer the chicken to a cutting board to rest and return the skillet to medium-high heat. Simmer until the pan sauce is reduced by half, about 1 minute. Remove from the heat and swirl in the remaining 1 tablespoon butter and the vinegar; season with salt and pepper.
• Slice the chicken and divide among plates along with the roasted vegetables and apple. Spoon the sauce over the chicken.

APPLE CHICKEN RECIPE WITH BACON AND POTATOES

Steps:

• Turn your oven on to 375 degrees.
• Cook the bacon in a large, ovenproof frying pan over medium heat until it's crispy, about 10 minutes. Remove it from the pan with a slotted spoon.
• Turn the heat up to medium-high. Add the apples to the pan and let them cook until they turn golden brown, about 5 minutes. Remove them from the pan and put them with the bacon.
• Season the chicken thighs with the salt and pepper and add them to the pan. When they are brown on one side, remove them from the pan.
• Add the cider or chicken stock, the dijon, grainy mustard, and honey to the pan and whisk. Add the potatoes and stir them through the sauce. Nestle the chicken thighs into the potatoes, browned side up.
• Cover the pot and put it into your oven to cook for 30 minutes. Remove the cover from the pot and let it cook for 15 minutes more.
• Remove the pot from the oven and add the bacon, apples, and spinach. Pop it back in your oven for 5 minutes to wilt the spinach.

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.

CIDER BACON CHICKEN DINNER

Steps:

• One at a time, lay chicken breasts between two sheets of sturdy plastic wrap. Use the flat side of a meat tenderizer to pound the chicken to uniform thickness. About 1/4 of an inch. Season both sides with salt and black pepper.
• Add the bacon to a deep 10 or 12 inch skillet. Turn the temperature to medium and cook the bacon until crispy. With a slotted spoon, remove the bacon to a plate leaving the bacon drippings in the pan.
• Working in batches; cook the flattened chicken breasts 6-8 minutes per side or until fully cooked. Remove to a plate and cover with foil to keep warm.
• To the skillet add the diced onion and cook for 4-6 minutes until softened and slightly golden. Add the fresh herbs and cook for 1-2 minutes.
• Sprinkle the two tablespoons of flour over top. Stir and cook the flour for 1-2 minutes.
• Whisk while pouring in the apple cider and the chicken broth. Bring the liquids to a bubble and let it reduce for 5-8 minutes. Check and season with more salt and pepper to taste.
• Add the crispy bacon back in to the pan sauce and stir. Return the cooked chicken breasts and any juices that accumulated back into the sauce to reheat.
• Serve the chicken breast on top of pasta or rice with a spoonful of the sauce over top, be sure to grab some of the bacon and onions. Complete this meal with steamed green beans.

BACON-WRAPPED CHICKEN THIGHS WITH APPLE CIDER PAN SAUCE

Steps:

• Preheat a cast-iron skillet over medium-low heat.
• In a small bowl, combine brown sugar, salt, pepper, paprika, garlic powder, onion powder, and mustard. Pat the chicken thighs dry with paper towels, then generously season both sides of each chicken thigh with the spice mixture. Use up all of the spice mixture.
• Wrap each seasoned chicken thigh with a slice of bacon, then place the chicken into the hot skillet. Cook on one side for 8-10 minutes until golden brown, then flip and continue cooking until the chicken is cooked through, about 13-14 more minutes. If you have a meat thermometer, the temperature of the chicken should be 170°F when it is fully cooked.
• Remove the chicken from the skillet, place it on a plate, and set it aside while you make the pan sauce. Drain all of the bacon fat from the skillet. Add half of the butter to the skillet. Add the shallots and thyme, and sauté for 2-3 minutes until tender and fragrant. Add the apple cider and simmer until the liquid has reduced slightly, 1-2 minutes. Add the remaining butter and the apple cider vinegar, and cook until the butter is melted. Remove from heat.
• Add the chicken back to the pan, spoon a little sauce over each chicken thigh, top with minced fresh parsley, and serve.

RUSTIC CHICKEN WITH APPLES AND BACON

Steps:

• Preheat oven to 375° F. and line a baking sheet with foil (for easy cleanup!). Set aside.
• In a large skillet, heat vegetable oil over medium-high heat. Dry chicken thighs well and sprinkle skin with salt and pepper. Once oil is hot, place thighs, skin side down in to the oil and allow to cook until golden brown. Flip and cook on the other side for a few minutes. Remove chicken to the prepared baking sheet and place in to the pre-heated oven for about 20 minutes. (*Watch skin as chicken cooks in the oven and cover loosely with a piece of foil if it starts to brown too much).
• Meanwhile, remove the oil and drippings from the pan and discard. Cook the bacon in the same skillet over medium-high heat until starting to brown. Add the onions and cook until the bacon is crisp and the onions are lightly browned. Add the white wine and allow to cook until the alcohol smell burns off (1-2 minutes). Add the apple juice, chicken stock, apples and thyme. Bring to a boil, then immediately reduce heat to medium-low and allow to simmer until apples soften. Add the cream and dijon to the sauce and stir to combine. Add a bit of the cornstarch/water mixture a bit at a time until sauce thickens to your liking. Taste and add salt and pepper, to taste.
• Remove chicken from oven and check for doneness (if you have a thermometer, should be about 165° F.). Otherwise, cut in to one and check. Juices should run clear and the meat should not be pink near the bone. If necessary, return to the oven for longer while you keep your sauce warm over low heat. Place chicken on a large serving plate. Spoon sauce around chicken and serve. This chicken is nice with mashed potatoes or rice.

CHICKEN WITH CIDER AND BACON SAUCE

Steps:

• Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
• Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
• Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.

CHICKEN NORMANDY

Steps:

• Pat drumsticks dry and season with salt and pepper. Dust all over with flour. Set aside.
• In a large enamel skillet or dutch oven, cook the bacon until crispy. Transfer bacon to plate. The remaining bacon grease will be used for browning the chicken (see notes). When the bacon has cooled, chop or crumble it into bits that will be used to garnish dish.
• Add the drumsticks and cook turning often, until golden (approx 5-7 minutes). Transfer chicken to plate. Pour apple cider vinegar into pan and use a spatula to loosen the brown bits stuck to the bottom of the pan. Reduce heat to medium.
• Melt 2 tbsp butter in to the pan. Add onions and cook for 3 minutes. Add garlic and apples and cook 3 minutes more stirring often. Add calvados and cook, stirring often, until reduced by at least half (approx 6 minutes). Add the remaining butter and the flour. Stir apple onion mixture to evenly coat with flour. Cook mixture for 3-4 minutes until flour is no longer visible.
• Return chicken to pan - nestling it in the apple and onion mixture. Add hard cider, regular cider, bay leaf and thyme to the pot and bring to boil. Reduce heat and simmer and cook uncovered for 1.5 hours. Turn the chicken legs occasionally to ensure even cooking.
• Transfer drumsticks to a plate. Remove bay leaf and thyme sprigs. Simmer sauce for 10 minutes and then stir in the creme fraiche and about 1/3 cup chopped parsley. Return chicken legs to pan and garnish with bacon and additional parsley (as desired).
• Serve immediately.

APPLE CIDER BRAISED CHICKEN

Steps:

• Preheat oven to 350°F.
• Pat the chicken thighs dry with a paper towel, then season with salt and pepper.
• Heat a large skillet over medium-high heat and brown the chicken thighs until golden, skin side first. Remove to a platter and set aside.
• If there's too much fat left, you can discard some. Fry the bacon pieces until the fat is rendered, then remove the bacon to the same platter as the chicken.
• Add the shallots, celery, and thyme to the skillet and cook over low heat until soft but not brown, about 5-7 minutes. Add the garlic and cook for 30 seconds longer.
• Add the apple brandy and stir while scraping the bottom of the pan. Cook until the alcohol burns off. Sprinkle the flour over and stir until it has become a paste, then add the chicken stock. Stir until it becomes a thick gravy then pour in the apple cider and stir till it is combined.
• Return the chicken and bacon to the pan, add 2-3 sprigs of thyme and bring to a boil. Put the skillet into the preheated oven and bake for 1 hour.
• About 15 minutes before the chicken is done, fry the apple wedges. Use some of the reserved chicken fat or butter.
• Take the chicken out of the oven and let it rest while you mix the creme fraiche and Dijon mustard. Remove the chicken pieces to a platter. Add 4-5 Tablespoons of the sauce to the creme fraiche to temper it, then whisk the creme fraiche mixture into the rest of the sauce.
• Serve the chicken with the sauce, rice, cooked apples, and buttered peas.

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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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.

ONE POT CHICKEN WITH APPLES & CREAMY CIDER SAUCE

Steps:

• Lightly coat the chicken in seasoned flour, shake off any excess and set aside.
• Heat the oil in a large frying pan and cook the bacon until crisp. Remove with a slotted spoon and set aside.
• Thoroughly brown the chicken in the frying pan (10-12 min), remove and set aside.
• Remove all but 1 tb of oil from the frying pan, or add more if less than 1 tb left. Lightly brown the diced apple and garlic slices, taking care not to let the garlic burn.
• Pour in the cider and stir to incorporate any residue from the bottom of the pan.
• Add the potatoes, browned chicken, bacon and thyme sprigs. Season with salt and pepper. Put a lid on the pan and bring to a boil.
• Simmer until the potatoes and chicken are cooked (20-25 min).
• Add cream, butter and sliced apples and continue to cook for 10 min with the lid off. Check seasoning before serving.Tip: to re-crisp the chicken skin, put the dish under a hot grill for a few minutes.

CHICKEN WITH CIDER AND BACON SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or waxed paper); pound to ½-inch thickness using a meat mallet or rolling pin. Sprinkle the chicken evenly with salt and pepper.
• Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove the bacon from the pan. Add the chicken to the drippings in the pan; cook 6 minutes on each side or until done. Remove the chicken from the pan and tuck it inside some foil to keep warm.
• Add the onion to the pan; saute 2 minutes (or until tender), stirring constantly. Add the cider and broth; bring to a boil, scraping the pan to loosen any browned bits. Cook until the broth mixture is reduced to ½ cup (about 5 minutes). Stir in the cooked bacon. Add the chicken back to the pan and spoon the sauce over to coat and heat up the chicken again. Serve the sauce over the chicken.

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.

CIDER-BRAISED CHICKEN WITH APPLES, BACON, AND SAGE RECIPE

Steps:

• Pat chicken legs dry with paper towel and season with salt and pepper. Heat oil in Dutch oven over over medium high heat until just smoking. Place chicken into pot, skin side down, and cook until well browned, about 5 minutes (use oil screen if splattering). Turn over and cook another 3 minutes. Transfer chicken to plate and pour off all but 2 tablespoons fat.
• Add apples and cook, stirring, until just softened and caramelized, about 5 minutes. Transfer apples to bowl and reserve. Add bacon and shallots to pot and cook until shallots have softened and bacon has rendered but not crisped, about 3 minutes (reduce heat if browning too quickly).
• Whisk in cider, scraping up browned bits on bottom of pot. Whisk in mustard, 3/4 teaspoon salt, and 1/2 teaspoon fresh ground black pepper. Nestle chicken (skin side up) and sage sprigs into liquid, and bring to a simmer. Cover, reduce heat to low, and gently simmer until chicken is cooked through and very tender, about 40 minutes (adjust heat to keep at gentle simmer).
• Transfer chicken to serving plate. Whisk cream into cooking liquid and simmer 1 minute. Transfer 1/2 cup of the cooking liquid to a small bowl and whisk in flour, then return to pot. Bring to a boil to thicken. Stir in apples and chopped sage, and season to taste. Serve with mashed potatoes or egg noodles. This Recipe Appears In Chicken Dinners: Cider-Braised Chicken with Apples, Bacon, and Sage

CHICKEN W/ CIDER & BACON SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with pepper.
• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan and set aside.
• Add onion to pan; saute 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen any browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

CHICKEN IN CIDER

Steps:

• Place the butter in a heavy-based, lidded casserole over a medium heat.
• Add the sliced onion and allow to soften for one minute.
• Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown.
• Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour.
• Add the apples and allow to soften for one minute.
• Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear.
• Serve immediately, taking the pot to the table and allowing people to help themselves.