CIDER BRAISED CHICKEN OVER SMOKED CHEDDAR GRITS
Make and share this Cider Braised Chicken over Smoked Cheddar Grits recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium high heat, place 2 tablespoons olive oil.
- Add chicken and cook about 3 minutes per side, until browned. Remove to 9x12-inch baking dish sprayed with cooking spray.
- In small bowl, whisk together apple cider, thyme, garlic salt and honey; pour over chicken.
- Place in 350°F oven and bake about 45 minutes or until fork tender. In large skillet, heat remaining 2 tablespoons olive oil over medium high heat.
- Add onions and saute about 3 minutes or until transparent.
- Reduce heat to low, cover and cook 30 minutes, stirring occasionally. Remove lid and continue cooking about 5 minutes or until liquid is absorbed.
- In medium saucepan, place water and bring to rapid boil.
- Stir in grits, reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally.
- Reduce heat to low; stir in butter and cheese and continue stirring until melted. Cover and remove from heat.
- To serve, place equal amounts of grits in 4 shallow bowls. Top with onion mixture and 2 chicken thighs. Garnish with thyme sprigs. Makes 4 servings.
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
CREAMY CHEDDAR GRITS
Steps:
- Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes.
- Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions.
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.
CIDER-BRAISED PORK CHEEKS
You'll probably need to order pork cheeks from your butcher, but the resulting slow-cooked meaty goodness is so worth it. This is delicious served over buttery mashed potatoes with lots of the gravy.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 12
Steps:
- Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.
- Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.
- Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.
- Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.
Nutrition Facts : Calories 1619 calories, Carbohydrate 23.5 g, Cholesterol 193.3 mg, Fat 153.3 g, Fiber 1.3 g, Protein 19.7 g, SaturatedFat 58 g, Sodium 296.7 mg, Sugar 9.8 g
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
SHREDDED BARBECUE CHICKEN OVER GRITS
There's nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. -Erin Renouf Mylroie, Santa Clara, Utah
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with pepper; place in a large nonstick skillet., In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 165°. Shred meat with 2 forks and return to the skillet., Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted., Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.
Nutrition Facts : Calories 345 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 718mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
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.
More about "cider braised chicken over smoked cheddar grits food"
CHICKEN THIGHS AND APPLE CIDER RECIPES (25) - SUPERCOOK
From supercook.com
CIDERBOYS BEER CAN CHICKEN WITH GRITS & SALAD RECIPE
From gaelicstorm.com
CIDER-BRAISED CHICKEN | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
CIDER-BRAISED CHICKEN THIGHS WITH SMASHED POTATOES
From canadianliving.com
CIDER-BRAISED CHICKEN THIGHS WITH GINGER - FOOD AND WINE
From foodandwine.com
CIDER-BRAISED CHICKEN & APPLES MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
CIDER BRAISED CHICKEN - THERESCIPES.INFO
From therecipes.info
APPLE CIDER BRAISED CHICKEN - SCOTT'S KITCHEN
From scottskitchen.com
HARD CIDER CHICKEN WITH BACON AND APPLES - STRIPED SPATULA
From stripedspatula.com
PAN-SEARED CHICKEN WITH CHEDDAR GRITS - MAMA KNOWS IT ALL
From mamaknowsitall.com
CIDER VINEGAR-BRAISED CHICKEN THIGHS RECIPE - FOOD & WINE
From foodandwine.com
CIDER BRAISED CHICKEN - JESSI'S KITCHEN
From jessiskitchen.com
CIDER-BRAISED CHICKEN WITH FIGS AND CARAMELIZED ONIONS
From chicken.ca
ONE-POT CIDER BRAISED CHICKEN WITH POTATOES & KALE
From gooddishtv.com
BRAISED CIDER CHICKEN WITH HERBS | BULWARK
From bulwarkcider.com
BRAISED APPLE CIDER CHICKEN THIGHS - MISS ALLIE'S KITCHEN
From missallieskitchen.com
SMOKED CHEDDAR GRITS | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CIDER BRAISED CHICKEN OVER SMOKED CHEDDAR GRITS RECIPE
From pinterest.com
CIDER-BRAISED CHICKEN - TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
CIDER & BEER-BRAISED CHICKEN RECIPE | CRATE AND BARREL
From crateandbarrel.com
CIDER BRAISED CHICKEN WITH BUTTERNUT. (HOW SWEET IT IS)
From pinterest.com
10 BEST SMOKED CHEDDAR RECIPES | YUMMLY
From yummly.com
CIDER-BRAISED CHICKEN RECIPE - HONEST COOKING - RECIPES
From honestcooking.com
CHICKEN BRAISED WITH CIDER AND BACON RECIPE - OLIVE MAGAZINE
From olivemagazine.com
SAUCY SMOTHERED CHICKEN WITH PARMESAN GRITS - IOWA GIRL EATS
From iowagirleats.com
APPLE CIDER BRAISED CHICKEN THIGHS - EASY FALL RECIPE
From blackberrybabe.com
FOODCOMBO
CHICKEN AND CIDER BRAISED VEG | LATEST | NIGELLA LAWSON
From nigella.com
CIDER BRAISED CHICKEN - THE PALEO DIET®
From thepaleodiet.com
SHREDDED BARBECUE CHICKEN OVER GRITS | GRACE RECIPES
From gracefoods.ca
CIDER BRAISED CHICKEN OVER SMOKED CHEDDAR GRITS
From worldbestcheeserecipes.blogspot.com
SMOKED CHEDDAR GRITS WITH BROILED HEIRLOOM TOMATOES - OH MY …
From ohmyveggies.com
APPLE CIDER AND CHICKEN THIGHS RECIPES (25) - SUPERCOOK
From supercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love