One Pot Chicken With Apples Creamy Cider Sauce Food

CHICKEN WITH APPLE, ONION AND CIDER SAUCE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
• Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
• Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.

ONE POT CHICKEN WITH APPLES & CREAMY CIDER SAUCE

Steps:

• Lightly coat the chicken in seasoned flour, shake off any excess and set aside.
• Heat the oil in a large frying pan and cook the bacon until crisp. Remove with a slotted spoon and set aside.
• Thoroughly brown the chicken in the frying pan (10-12 min), remove and set aside.
• Remove all but 1 tb of oil from the frying pan, or add more if less than 1 tb left. Lightly brown the diced apple and garlic slices, taking care not to let the garlic burn.
• Pour in the cider and stir to incorporate any residue from the bottom of the pan.
• Add the potatoes, browned chicken, bacon and thyme sprigs. Season with salt and pepper. Put a lid on the pan and bring to a boil.
• Simmer until the potatoes and chicken are cooked (20-25 min).
• Add cream, butter and sliced apples and continue to cook for 10 min with the lid off. Check seasoning before serving.Tip: to re-crisp the chicken skin, put the dish under a hot grill for a few minutes.

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.

CHICKEN WITH APPLE CIDER SAUCE

Steps:

• Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
• Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
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CHICKEN WITH APPLE CREAM SAUCE

Steps:

• Season chicken with salt and pepper.
• In a large skillet over medium-high heat oil, cook chicken about 4 minutes per side or until browned.
• Add juice concentrate, lemon juice and rosemary to skillet.
• Reduce heat; cover and simmer for 10 minutes or until internal juices run clear.
• Remove chicken from the skillet.
• In a small bowl, whisk together cornstarch and cream.
• Add cream mixture to skillet.
• Cook, stirring until thickened, about 1-2 minutes.
• Stir in parsley.
• Return chicken to skillet.
• Heat about 2 minutes.
• To serve, place chicken on rice, spoon sauce over the chicken and top with chopped apples.