BEER BRAISED CHICKEN
Provided by Claire Robinson
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.
- Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.
- Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.
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.
BALSAMIC CHICKEN SKILLET WITH MIXED BERRY SAUCE
Sweet, savory, with a little kick. This marinade and sauce goes great with both chicken or pork, on the stove, in the oven, or on the grill.
Provided by Simon Chong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
- Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
- Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
- Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
- Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 25 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 242.7 mg, Sugar 20.6 g
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
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.
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.
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
CHICKEN WITH BERRY WINE SAUCE
We like to use Little Red Dress brand merlot in this chicken recipe to bring out the flavor of the berries. -Elizabeth Wright, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the strawberries, raspberries, merlot and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. , Meanwhile, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°., Serve with berry sauce; garnish with basil.
Nutrition Facts : Calories 251 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
CROCK POT CIDER-BRAISED CHICKEN
Make and share this Crock Pot Cider-Braised Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time 7h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- ---Crock Pot Method---.
- Place spices, tomatoes, and cider in the crock pot and stir to mix.
- Add the chicken and toss to coat.
- Set the cooker to low heat and cook for 7-9 hours, or high heat for 3-4 hours.
- At the end of cooking, remove the chicken from the crock pot, mix the cornstarch with the 2 tbsp of water, and stir the cornstarch mixture into the bottom; set the crock pot to high and cook for 15 minutes to thicken the liquids.
- Return chicken to pot and toss to coat again.
- ---Stove Top Method---.
- Brown the chicken in a large skillet over medium heat (do not use oil), skin side down, for about 10 minutes; pour off excess fat.
- Sprinkle with spices and add tomatoes; cover with cider.
- Cover the pan, reduce the heat, and simmer for 45 minutes.
- To thicken the juices, make a slurry by combining the cornstarch with the cold water; stir it into the juices and simmer, uncovered, for 15 minutes longer, stirring.
Nutrition Facts : Calories 853.6, Fat 49, SaturatedFat 13.9, Cholesterol 333.7, Sodium 329.9, Carbohydrate 8.3, Fiber 2, Sugar 3.3, Protein 89.8
More about "cider braised chicken with berry sauce food"
CIDER-BRAISED CHICKEN | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
Estimated Reading Time 2 mins
CHICKEN BRAISED IN CIDER WITH ROOT VEGETABLES RECIPE
From recipetips.com
BRAISED APPLE CIDER CHICKEN DINNER | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
CIDER-BRAISED CHICKEN | TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
CREAMY CHICKEN THIGHS WITH HARD CIDER AND APPLES
From stripedspatula.com
AMERICAN CIDER, ITALIAN ONIONS: CIDER-BRAISED CHICKEN WITH …
From blue-kitchen.com
CHICKEN WITH BERRY SAUCE - ALIVE MAGAZINE
From alive.com
APPLE CIDER BRAISED CHICKEN – TAMMY CIRCEO - CHEZ NOUS
From tammycirceo.com
CIDER-BRAISED CHICKEN WITH APPLES, ONIONS & THYME
From melinahammer.com
HARD CIDER BRAISED CHICKEN - THE BROOKLYN COOK
From thebrooklyncook.com
CIDER BRAISED CHICKEN WITH BERRY SAUCE RECIPE - FOOD.COM
From pinterest.co.uk
ONE-POT CIDER BRAISED CHICKEN WITH POTATOES & KALE
From gooddishtv.com
CIDER-BRAISED CHICKEN WITH FIGS AND CARAMELIZED ONIONS
From chicken.ca
CIDER CHICKEN THIGHS (ONE POT) - WHISK IT REAL GUD
From whiskitrealgud.com
APPLE CIDER BRAISED CHICKEN THIGHS - EASY FALL RECIPE
From blackberrybabe.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
CIDER-BRAISED CHICKEN, WILTED KALE & APPLE - MAKEGOODFOOD.CA
From makegoodfood.ca
APPLE CIDER BRAISED CHICKEN | 12 TOMATOES
From 12tomatoes.com
BRAISED APPLE CIDER CHICKEN - JEN AROUND THE WORLD
From jenaroundtheworld.com
CIDER-BRAISED CHICKEN & APPLES MEAL KIT DELIVERY
From makegoodfood.ca
CIDER-BRAISED CHICKEN RECIPE - HONEST COOKING
From honestcooking.com
CHICKEN NORMANDY (BRAISED CHICKEN LEGS IN APPLE CIDER & BRANDY)
From eatingeuropean.com
KITCHEN CULTURE: BRAISED CIDER CHICKEN WITH HERBS
From cidercraftmag.com
CIDER-BRAISED CHICKEN WITH APPLES, BACON, AND SAGE RECIPE
From seriouseats.com
CHICKEN DINNERS: CIDER-BRAISED CHICKEN WITH APPLES, BACON, AND …
From seriouseats.com
BRAISED APPLE CIDER CHICKEN IS A PERFECT ONE-PAN DINNER DISH
From sweetandsavory.co
APPLE CIDER BRAISED CHICKEN WITH HERBS - CHEF IN THE BURBS
From chefintheburbs.com
GRILLED STEAKS WITH BERRY SAUCE RECIPE - FOOD.COM
From food.com
CIDER-BRAISED CHICKEN THIGHS WITH GINGER RECIPE - SCOTT HOCKER
From foodandwine.com
CHICKEN WITH BERRY SAUCE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CIDER BRAISED CHICKEN THIGHS WITH THE CREAMIEST CAULIFLOWER MASH
From oliveandmango.com
CIDER & BEER-BRAISED CHICKEN RECIPE | CRATE AND BARREL
From crateandbarrel.com
CHICKEN BRAISED WITH CIDER AND BACON - OLIVE
From olivemagazine.com
CIDER-BRAISED CHICKEN — BITE HOUSE
From thebitehouse.com
CIDER-BRAISED CHICKEN AND APPLES - BROOKLYN SUPPER
From brooklynsupper.com
CIDER BRAISED CHICKEN | THE PALEO DIET®
From thepaleodiet.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