APPLE CIDER ROASTED CHICKEN
You won't believe how easy this cider flavored chicken recipe is and yet it is nice enough for your Rosh Hashanah Menu.
Provided by Jamie Geller
Categories Main, Dinner
Time 50m
Yield 6+
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F. 2. Drizzle 2 pans with oil. Scatter thyme on the bottom of the pans. Season chicken with salt and pepper. Place chicken, skin side down, in pans (don't overcrowd) and roast for 20 minutes. 3. Turn chicken over, pour cider into pans and continue roasting for another 20 minutes or until chicken is cooked through and cider has reduced to a glaze. 4. Transfer chicken to platter and spoon cider over chicken. Top with chutney, if desired.
Nutrition Facts :
CHICKEN WITH GINGER
You can also serve this Asian dish over Chinese noodles or steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Soak ginger in cold water 10 minutes; drain.
- Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
- In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
Nutrition Facts : Calories 327 g, Fat 9 g, Protein 41 g
ROASTED CIDER CHICKEN WITH GINGER AND APPLES
Because of the combo of apples and honey, this Roasted Cider Chicken is a family favorite for Rosh Hashanah, but it's also perfect all through the Fall.
Provided by Ronnie Fein
Categories Main
Time 2h30m
Yield 6-8
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 400°F. 2. Combine the cider, honey, cloves and ginger in a small saucepan. Bring to a boil over high heat and cook until the liquid has reduced to one cup. Discard the cloves. Set aside. 3. Rinse and dry the chicken. Place it on a rack in a roasting pan. Rub the chicken with the vegetable oil and sprinkle with salt, pepper and thyme. Place the chicken breast side down on the rack. Scatter the onion in the bottom of the roasting pan. Place the pan in the oven. Immediately reduce the oven heat to 350°F. Roast for 30 minutes. 4. Pour the reduced cider over the chicken. Roast for another 30 minutes, basting the chicken once or twice, then turn it breast side up. 5. Place the apples in the pan. Roast for another hour or so, or until a meat thermometer inserted into the thickest part of the breast reads 160° F. Baste several times during the roasting period. 6. Transfer the chicken to a carving board. Strain the pan fluids, remove the fat and pour the fluids into a small saucepan. Let the chicken rest at least 15 minutes before carving. While carving, cook the pan fluids to reduce them to a syrupy consistency. Serve the chicken and fluids separately.
Nutrition Facts :
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-BRINED GRILL-ROASTED CHICKEN WITH GRILLED APPLES AND SAGE
Adapted from "Williams-Sonoma New Flavors for Chicken", by Rick Rodgers (Oxmoor House, 2008).
Provided by zeldaz51
Categories Chicken
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brine the bird: In a small nonreactive saucepan over medium heat, combine the cider, table salt, the 2 Tbs. chopped sage, the rosemary, peppercorns and bay leaf and bring to a boil, stirring to dissolve the salt. Pour the brine mixture into a large, deep nonreactive bowl and let cool slightly. Stir in the ice water. Add the chicken, submerging it completely. Cover and refrigerate for at least 4 to 6 hours.
- Soak the wood chips in cold water to cover for at least 30 minutes or up to 2 hours. Drain the wood chips before using.
- Prepare a grill for indirect grilling over high heat. Sprinkle the drained wood chips over the coals or use a wood-chip smoker box on the gas grill. Replace the grill grate and lightly oil it.
- Remove the chicken from the brine and discard the brine. Place the chicken, breast side up, on the cool side of the grill. Cover the grill and cook the chicken until an instant-read thermometer inserted in the thickest part of the breast, away from the bone, registers 160°F, about 1 1/4 hours. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 minutes before carving it. Grill the apples while the bird rests.
- Peel and core the apples and quarter each apple lengthwise. Toss the apples with the 2 teaspoons oil to coat. Place the apples on the hot side of the grill and cook, turning occasionally, until seared with grill marks on all sides and tender-crisp, about 5 to 10 minutes. Transfer to a warmed serving bowl. Add the 2 teaspoons chopped sage and the butter to the apples and toss to coat. Season with kosher salt and pepper.
- Arrange the apples on the platter around the chicken. Carve the chicken and serve immediately. Serves 4.
Nutrition Facts : Calories 801.5, Fat 56.2, SaturatedFat 17.1, Cholesterol 251.4, Sodium 14402.7, Carbohydrate 14, Fiber 3, Sugar 9.5, Protein 57.8
APPLE GINGER CHICKEN MARINADE
This marinade makes chicken extremely moist and flavorful. Great for grilling or baking! The cook time includes the important marinating time. It requires overnight, but the longer the better. I stumbled upon it while doing an internet search and don't know the site I found it on, so if its your recipe feel free to let us know! Its a good one!
Provided by Jamie Renee
Categories Chicken Breast
Time 8h5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a 4-6 cup volume bowl whisk together apple juice, apple cider vinegar and vegetable oil.
- Next whisk in the honey.
- It is helpful to use the same measuring cup that you just measured the vegetable oil in, to allow the honey to easily slide out.
- Continue whisking until combined.
- Whisk 1 tbsp ginger.
- Mince 3-4 garlic cloves according to size of cloves and taste.
- Whisk in garlic.
- Marinade 4-8 chicken breasts, depending on size, in large lidded bowl or disposable zip top baggie.
- This makes a lot, over 2 1/2 cups, but with these ingredients on hand, its easy to mix up more if you need it.
- Marinate chicken at least 8 hours in refrigerator.
- Grill or bake as desired.
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GINGER-APPLE-GLAZED CHICKEN - BETTER HOMES & GARDENS
From bhg.com
Servings 4Calories 345 per servingTotal Time 20 mins
- Measure 1/4 cup of the Ginger-Apple Glaze. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing often with the 1/4 cup Ginger-Apple Glaze during the last 5 minutes of grilling.
- Meanwhile, lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium heat. Add apple, leek, and garlic; cook for 3 minutes. Add 1/4 cup of the Apple Glaze and the apple juice; bring to boiling. Add spinach; toss just until wilted. Season to taste with salt and pepper.
- To serve, slice each chicken breast crosswise into 6 to 8 pieces. On 4 dinner plates, arrange spinach mixture; top with sliced chicken. Makes 4 servings.
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