CIDER-ROASTED CHICKEN
I'VE never shared this recipe before, even with members of my own family. I use it only for special occasions such as Christmas. I found the recipe in the first real good cookbook I owned, and my six children love it. I've also been inspired to enter cooking contests and have won several times. -Mary Dunphy, Stephenville, Newfoundland
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours. , Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often. , Add tomatoes to the pan. Bake 30 minutes longer or until a thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired.
Nutrition Facts : Calories 724 calories, Fat 44g fat (16g saturated fat), Cholesterol 182mg cholesterol, Sodium 386mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 50g protein.
CIDER-ROASTED CHICKEN
This came from the latest issue of Cooking Light magazine. It requires overnight brining so plan on the extra time to prepare it.
Provided by Jo Coburn
Categories Chicken
Time P1DT1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 5 ingredients in a pan and bring to a boil.
- Stir until all salt is dissolved.
- Remove from heat and cool completely.
- Remove and discard giblets and neck from chicken, rinse with cold water and pat dry.
- Pour brine into a two gallon ziplock plastic bag.
- add chicken and seal.
- Refrigerate 8 hours or overnight, turn the bag occasionally.
- Preheat oven to 400 degrees.
- Bring 2 cups of cider to a boil in a small saucepan over medium-high heat.
- Cook until reduced and thickened to approximately 1/4 cup (15 min).
- Set aside.
- Remove chicken from bag; discard brine and pat chicken dry.
- Place onion, parsley, and garlic into cavity.
- Place chicken on rack of broiler pan and bake for 1 hour and 30 minutes or until meat thermometer registers 175 degrees.
- Do not turn off oven just yet!
- Carefully remove and discard skin.
- Baste chicken with half of reduced cider and then return to oven for ten minutes.
- Remove from oven, baste with remaining cider and then transfer chicken to a platter.
- Separate fat from drippings and serve au jus over chicken.
Nutrition Facts : Calories 489, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 3723.3, Carbohydrate 3.5, Fiber 0.6, Sugar 0.8, Protein 38.1
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.
ROASTED CIDER-GLAZED CHICKEN WITH APPLE AND RED CHILE MOLE
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- For the apple and red chile mole: Heat the oil in a medium Dutch oven over medium-high heat. Add the garlic and onions and cook until slightly softened, about 3 minutes. Add the ancho powder, allspice, chiles de arbol, cloves, apples and cinnamon sticks and some salt and pepper. Cook, stirring, for about 3 minutes. Stir in the chipotle puree, then the almonds, tortilla chips and raisins. Add the chicken stock, 1 cup of the apple cider, the tomatoes and cider vinegar. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes.
- Stir in the brown sugar, honey and maple syrup and cook, stirring, another 10 minutes. Stir in the chocolate to melt. Remove the cinnamon sticks and discard. If the mixture seems too thick to blend easily, add a little extra cider. Transfer the mixture to a blender and, starting on very low speed, blend until smooth. Again, if the sauce seems too thick, thin it with a bit more cider. Return the sauce to the pot and cook very gently for another 10 minutes. Taste and adjust the seasoning as needed. Cover to keep warm while you cook the chicken.
- For the roasted cider-glazed chicken: Preheat the oven to 400 degrees F.
- Season the chicken on both sides with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer. Working in batches if necessary to avoid crowding the pan, add the chicken skin-side down and cook until the fat renders and the skin begins to turn golden brown. Turn, cook for a few minutes to start browning the second side, and then transfer to the oven.
- While the chicken cooks, whisk together the cider, honey and thyme in a small saucepan over medium heat. Bring to a boil, and then remove from the heat.
- After the chicken has cooked for about 10 minutes, brush with the glaze. Continue to cook, brushing with glaze occasionally, until the chicken reaches 160 degrees F on an instant-read thermometer, about 15 minutes total for the breasts, 20 to 25 minutes for the thighs and drumsticks.
- Ladle some of the mole onto a platter and top with the chicken pieces. Spoon some more mole over the top, sprinkle with scallions and serve.
CHICKEN BREAST WITH CIDER
Chicken breasts with apple and Merrydown cider
Provided by new_zealand_honey_co
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil and butter in a large frying pan and fry the chicken breasts about 3 minutes on each side until golden brown. Transfer to a plate. (NB: They will not be completely cooked at this stage.)
- Add a little more oil and butter if necessary and add the shallots and apple slices. Fry over a medium/high heat until they begin to colour and soften, about 5 minutes.
- Pour in the cider, bring to the boil and simmer for about 3âÂÂ4 minutes. Return the chicken to the pan and continue to simmer, uncovered, for another 5âÂÂ7 minutes. Stir in the mustard and double cream and heat through.
- Check to make sure the chicken is done and season the sauce with salt and pepper if necessary. Serve with rice, pasta or steamed new potatoes.
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.
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 VINEGAR CHICKEN
This is from Rachel Ray's 365: No Repeats. It is great! Make sure you cook the onions until they are golden. The leftovers reheat nicely. Serve with salad and mashed potatoes.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a large skillet over medium-high heat.
- Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.
- Brown the chicken on both sides, 3 minutes per side.
- Remove and reserve the meat, covered with foil.
- Add another tablespoon of the olive oil, and then add the onions, garlic, thyme and honey.
- Season with salt and pepper and cook, stirring frequently for 7-8 minutes.
- You want the onions to get really brown and caramelized.
- Add ½ cup of the cider vinegar and the stock.
- Turn up the heat to high and bring up to a simmer.
- Once at a simmer, return the chicken to the pan.
- Cook the chicken in the sauce for about 10 minutes, flipping halfway through the cooking time.
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
APPLE CIDER-RANCH ROASTED CHICKEN
I was experimenting with beer can chicken without the beer. This turned out great and it's very easy to make!
Provided by Kathy
Categories Meat and Poultry Recipes Chicken Baked and Roasted Whole
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Rinse chicken and remove insides; dry off with a paper towel.
- Combine ranch dressing mix, granulated garlic, poultry seasoning, paprika, and cayenne for rub in a bowl.
- Rub chicken with oil. Put 1/3 cup apple cider, onion wedges, and fresh garlic inside the chicken, using onions to block the opening. Sprinkle rub all over using a teaspoon; be sure to coat legs and under wings.
- Place chicken on a stand-up roasting rack and set into a deep baking dish. Pour in remaining apple cider and ranch dressing mix.
- Roast in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven, cover tightly with foil, and let sit for 10 minutes before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 14.3 g, Cholesterol 96.9 mg, Fat 22 g, Fiber 1.4 g, Protein 31.7 g, SaturatedFat 5.5 g, Sodium 508.6 mg, Sugar 6.5 g
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CIDER-ROASTED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Calories 224 per servingServings 8
- Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
- Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
- Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.
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Reviews 6Category Main CourseCuisine AmericanTotal Time 2 hrs 30 mins
- Combine first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour the brine into a 2- gallon zip-top plastic bag. Add the chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
- Bring 2 cups of cider to a boil in a small saucepan over medium-high heat. Cook until the cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
- Remove the chicken from the bag; discard the brine. Pat the chicken dry with paper towels. Place the onion halves, parsley and garlic into the cavity of the chicken. Lift the wing tips up and over the back; tuck under the chicken. Tie the legs. Place the chicken on the rack of a broiler pan. Bake for 1½ hours, or until a thermometer registers 175°. Remove from the oven (leave oven on). Carefully remove and discard the skin (unless you'd like to keep the skin on as shown in the photos). Baste the chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from the oven; baste with the remaining cider reduction. Transfer the chicken to a platter.
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