CIDER BRAISED CHICKEN
Make and share this Cider Braised Chicken recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper. Add to the pan and brown on both sides, about 3 minutes per side. Transfer to a plate and cover to keep warm.
- Add the onion to the skillet and saute for 1 minute. Add the cider and chicken stock, and cook over high heat until the liquid has reduced by half. Add the chicken to the pan, cover, and reduce heat to low. Simmer for 5 minutes.
- Remove the chicken breasts from the pan, and place on a warmed serving platter. Raise the heat to high and reduce the cider sauce until 1/4 c remains. Stir in the mustard and season with salt and pepper. Pour over the chicken and garnish with parsley.
Nutrition Facts : Calories 209.5, Fat 10.4, SaturatedFat 1.6, Cholesterol 75.5, Sodium 321, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 26.2
CHICKEN WITH BRAISED CELERY & CIDER
The perfect dish for warming those chilly nights around the dining table.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 679 calories, Fat 44 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 62 grams protein, Sodium 1.37 milligram of sodium
CIDER-BRAISED CHICKEN WITH APPLES AND KALE
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Provided by Anna Stockwell
Categories Dinner Quick and Healthy Braise Chicken Kale Apple White Wine Tarragon Fall Wheat/Gluten-Free Winter Mustard
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
- Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
- Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
- Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
- Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.
CIDER-BRAISED CHICKEN
Provided by Melissa Roberts
Categories Fruit Juice Milk/Cream Chicken Braise Quick & Easy Lunch Apple White Wine Fall Winter Sage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle chicken with 2 teaspoons coarsely ground pepper and 1 teaspoon salt.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken, skin side down first, turning once, 8 to 10 minutes total. Transfer to a plate, discarding oil.
- Wipe out skillet, then boil remaining ingredients until reduced by half, 3 to 5 minutes. Return chicken to skillet and braise, covered, turning once, until chicken is just cooked through, 25 to 30 minutes. Transfer chicken to a platter. Boil sauce to thicken if necessary. Whisk sauce if separated and season with salt, then pour over chicken.
FRESH CIDER-BRAISED CHICKEN
With the coming of autumn each year, it seems the season is not in full gear until the fresh pressed apple cider is available. Here is an alternate way to stew your chicken and take advantage of this seasonal treat.
Provided by JackieOhNo!
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 T. butter in large skillet over medium heat. Add 3 onions and cook, stirring occasionally, until soft and browned, about 12 minutes. Add prosciutto and stir. Remove to bowl. Add 4 T. butter and the apples to skillet; cook until tender and browned. Return onion mixture to skillet; remove from heat. Season with salt and pepper.
- Heat oven to 325 degrees.
- Tie chicken legs together with kitchen string. Heat oil in large Dutch oven over medium-high heat. Add chicken and brown on all sides. Remove to plate.
- Add remaining onion, the carrot, celery, garlic, bay leaf, parsley, 1 T. dried marjoram, and the thyme to the Dutch oven. Cook over high heat, stirring frequently, 2 minutes. Place chicken, breast side up, on vegetables. Pour in 1/2 cup broth; cook until reduced to glaze, about 3 minutes. Add 1/2 cup broth and reduce again to glaze. Add 1 cup broth and the cider. Heat to boiling, cover, and place in oven.
- Bake chicken until juices run clear when thickest part of thigh is pierced with knife, 45-60 minutes. Remove chicken; keep warm.
- Strain cooking juices into heavy saucepan. Boil until reduced to 1-1/2 cups, about 10 minutes. Pour 1/2 cup juices over onion mixture in skillet; heat through. Add fresh marjoram.
- Cut chicken into pieces; arrange on platter. Sprinkle with salt and pepper. Spoon onions around chicken, then spoon remaining juices over chicken.
Nutrition Facts : Calories 848.9, Fat 56.5, SaturatedFat 21.6, Cholesterol 218.3, Sodium 579.8, Carbohydrate 39, Fiber 7.1, Sugar 24.9, Protein 47.5
ROAST CHICKEN WITH BRAISED CELERY HEARTS
This simple, one-pan dish is a feast of tender chicken and fresh autumnal flavours
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.
- Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.
- To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.
Nutrition Facts : Calories 581 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 1.2 milligram of sodium
CIDER BRAISED CHICKEN WITH BERRY SAUCE
This is based on Mark Bittman's "Chicken with cranberries and mushrooms" from his "Best Recipes in the World" cookbook. My husband made this, and it was adapted due to ingredients that we had on hand. You can use chicken breast instead of thighs. Sorry about the lack of a photo, we thought it smelled so good that we devoured it before thinking about the camera!
Provided by Queen Dana
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- soak berries in water until plump, simmer over low heat until thickened to sauce consistency. remove from heat and stir in honey. set aside.
- heat oil and butter in deep skillet (with lid). add chicken and brown thoroughly, salt and pepper while cooking.
- stir in garlic, onion, savory, muchrooms, stock and cider. turn heat to low, simmer covered until chicken is cooked (20-30 minutes).
- remove chicken from pan, keep warm. increase heat to thicken onion mixture in pan.
- serve chicken with onion and berry sauces.
BRAISED CHICKEN WITH CELERY ROOT AND GARLIC
Steps:
- Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.
- Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.
- Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.
- When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.
CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
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.
BRAISED CELERY
A simple but flavorful side dish I often serve with spicier grilled or roasted meats.
Provided by Rayna Jordan
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
- Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 75.7 calories, Carbohydrate 4.5 g, Cholesterol 15.4 mg, Fat 6.1 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 730.9 mg, Sugar 2.2 g
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