Cider Bacon Chicken Dinner Food

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.

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 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 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 & BACON MEATBALLS IN CIDER BROTH

Steps:

• Roughly chop the skinned and boned chicken thighs into chunks and put into a food processor.
• Chop up the bacon and throw in with the chicken and then pulse until the mixture is ground up.
• Transfer the mixture to a bowl and add the first tablespoon of Dijon mustard, dry onion flakes, 1/2 teaspoon garlic powder and the dried parsley.
• Mix up really well with your hands so that everything is combined.
• Form into medium sized meatballs.
• Heat olive oil in a nonstick pan and then add the meatballs and just brown them off.
• Put your crock pot or slow cooker onto high and transfer the browned off meatballs into the dish. Make sure to wash your hands as you have been handling raw chicken and pork.
• Add the sliced leeks and mushrooms on top of the meatballs.
• In a bowl whisk together the chicken stock, apple cider, second tablespoon of Dijon mustard, tarragon and garlic powder.
• Pour mixture over the meatballs and then cook on high for 2 to 3 hours or longer on a lower setting if you are going to be out.
• Just prior to serving, cook the pasta shells according to the package and then divide up into bowls.
• Pour over the meatballs and broth and serve with some nice bread.