Cider Braised Chicken Food

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

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.

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-BRAISED CHICKEN WITH APPLES AND KALE

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.

APPLE CIDER BRAISED CHICKEN THIGHS

Steps:

• Pat chicken thighs dry with paper towels.
• Sprinkle both sides of chicken thighs with salt and pepper, and pat into the skin.
• In a large, hot skillet, add 1 tablespoon avocado oil or vegetable oil. Add chicken skin-side down and sear on medium-high heat until skin becomes golden brown. Sear on each side for about 7 minutes on the skin side, and 5 minutes on the fleshy back side.
• Lower heat to medium. Add remaining 1 tablespoon avocado oil and allow to heat. Add apples, onion slices and herbs to the pan. Cook for 3-4 minutes, stirring often and scraping the bottom of the pan to work up any leftover bits of chicken.
• Pour chicken stock, cider and wine into the pan, stir well to combine.
• Add chicken thighs back to the pan. Cook covered on medium heat for an additional 10 minutes. Remove lid and continue to simmer for 2-3 minutes or until chicken reaches an internal temperature of at least 165 degrees Fahrenheit.
• Serve warm.

CIDER-BRAISED CHICKEN, BRUSSELS SPROUTS AND APPLES

Steps:

• In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
• Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175°F).
• To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.

CIDER BRAISED CHICKEN

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.

CHICKEN WITH BRAISED CELERY & CIDER

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.

CROCK POT CIDER-BRAISED CHICKEN

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.

BRAISED APPLE CIDER CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• In the dutch oven or cast-iron skillet, heat the olive oil over medium heat.
• Season the chicken with salt. Sear the chicken, skin side down, until the pieces are golden brown. Remove them from the skillet and place them on a plate until later.
• Take the sliced onions and add them to the pan. Cook for 5 minutes or until they soften and turn a golden brown. They will look caramelized.
• Add the garlic, pepper, and paprika. Mix together and cook for about a minute.
• Add in the apple cider and both vinegars to deglaze the pan.
• Add in the golden raisins and turn the heat to high to boil. Boil for 5 minutes until the sauce has reduced.
• Add all the chicken back into the pan and cook in the oven uncovered for 25 minutes or until the chicken is done to 160 degrees.
• Remove the pan from the oven. Take the chicken out and scoop out about 1/4 cup of the liquid. Add the two tablespoons of cornstarch to the 1/4 cup of liquid.
• Mix well and then add back to the pot. The slurry will thicken the sauce making it a gravy. Pour over your chicken and then serve to your family!

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

CIDER-BRAISED CHICKEN

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.