Smoky Chicken And Cider Food

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SMOKY CHICKEN MARINADE



Smoky Chicken Marinade image

Great for chicken. I was going to grill it, but we ran out of propane so I made it in a frying pan. It's goooooooooood. Marinate chicken at least 26 hours before cooking.

Provided by Randy the Chef

Categories     Marinades

Time 5m

Yield 10

Number Of Ingredients 5

1 cup apple cider vinegar
¼ cup brown sugar
1 tablespoon liquid smoke
1 pinch salt
1 pinch ground black pepper

Steps:

  • Stir the vinegar, brown sugar, liquid smoke, salt, and pepper together in a bowl until the sugar is dissolved.

Nutrition Facts : Calories 38.2 calories, Carbohydrate 5.7 g, Fat 1.4 g, SaturatedFat 0.2 g, Sodium 2.8 mg, Sugar 5.4 g

SMOKY CHICKEN AND CIDER



Smoky Chicken and Cider image

Cooking Channel serves up this Smoky Chicken and Cider recipe from Rachael Ray plus many other recipes at CookingChannelTV.com

Provided by Rachael Ray : Cooking Channel

Time 2h10m

Yield 4 servings

Number Of Ingredients 15

Extra-virgin olive oil, for drizzling
8 ounces good-quality smoky bacon, sliced
8 to 10 pieces bone-in chicken legs, thighs, and breast meat combined
Kosher salt and freshly ground black pepper
2 onions, peeled and cut into wedges with the root end attached
4 carrots, peeled, sliced on an angle 1/2-inch thick
2 tablespoons chopped fresh thyme
2 to 3 large fresh bay leaves
3 tablespoons all-purpose flour
2 cups cloudy apple cider
About 1/3 cup dark amber maple syrup
1/4 cup apple cider vinegar
1 to 2 cups chicken stock
1 pound small Yukon gold potatoes, quartered
2 Golden Delicious apples, quartered, cored and sliced

Steps:

  • Heat a drizzle of extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the bacon to the hot pan, brown it and then remove with a slotted spoon.
  • Season the chicken pieces liberally with salt and pepper, then brown in 2 batches on both sides, and remove to plate. Add the onions, carrots, thyme, and bay leaves, and season with salt and pepper. Cover the pan and sweat the vegetables 5 to 6 minutes, stirring occasionally, until softened. Add the flour and stir 1 to 2 minutes, then add the cider, syrup, vinegar, and 1 cup stock, stirring between each addition. Slide in the potatoes, and apples, and sprinkle the bacon over the top. Nest the chicken into the pan and add more stock until the liquids reach the edge, but do not cover the chicken. Cover the pan, reduce the heat, and cook the chicken through, 15 minutes or so. Cool completely, and store for a make-ahead meal.
  • Reheat in an oven preheated to 325 degrees F, or on the stovetop over medium heat, covered until warmed through. Once hot, serve immediately. Remove the cooked chicken to a serving platter or shallow bowls, stir to thicken and combine the sauce and vegetables, and spoon over and around the chicken.

CHIPOTLE CHICKEN



Chipotle chicken image

Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 onion , chopped
1 garlic clove , sliced
2 tbsp sunflower oil
1-2 tbsp chipotle paste (see tip, below)
400g can chopped tomatoes
1 tbsp cider vinegar
8 skinless chicken thigh fillets
small bunch coriander , chopped
soured cream and rice, to serve

Steps:

  • Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
  • Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium

ONE POT CHICKEN WITH APPLES & CREAMY CIDER SAUCE



One pot chicken with apples & creamy cider sauce image

This easy one pot chicken dish is great comfort food. Browned chicken thighs are cooked in a buttery, cider cream sauce, made slightly tart with apples and smoky from good bacon

Provided by Moorlands Eater

Categories     Main Course

Number Of Ingredients 11

500 grams free range chicken thighs, bone-in & skin on (excess skin trimmed)
1 tbs plain flour (seasoned with salt, pepper & a few thyme leaves)
1 tbsp olive oil
75-100 grams good quality smoked streaky bacon (derinded, cut into strips)
200-300 grams firm eating apples (half peeled and diced small, half unpeeled, quartered and sliced)
2 cloves garlic (sliced thinly)
500 ml cider
250-350 grams waxy potatoes (e.g. Charlotte, Desiree, Anya)
4 sprigs fresh thyme
150 ml double cream
20 grams butter

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.

BACON-WRAPPED CHICKEN THIGHS WITH APPLE CIDER PAN SAUCE



Bacon-Wrapped Chicken Thighs with Apple Cider Pan Sauce image

The tangy pan sauce puts this weeknight chicken dinner over the top!

Provided by Lulu the Baker

Categories     dinners

Time 40m

Number Of Ingredients 15

1 package RANGER® Free Range Boneless Skinless Chicken Thighs (about 1 1/2 pounds)
1 Tablespoons brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground mustard
5-6 slices applewood smoked bacon (1 slice per chicken thigh)
2 Tablespoons butter, divided
4 teaspoons minced shallots
1 1/2 teaspoons minced fresh thyme
1/2 cup apple cider
1 Tablespoon apple cider vinegar
minced fresh parsley for garnish

Steps:

  • Preheat a cast-iron skillet over medium-low heat.
  • In a small bowl, combine brown sugar, salt, pepper, paprika, garlic powder, onion powder, and mustard. Pat the chicken thighs dry with paper towels, then generously season both sides of each chicken thigh with the spice mixture. Use up all of the spice mixture.
  • Wrap each seasoned chicken thigh with a slice of bacon, then place the chicken into the hot skillet. Cook on one side for 8-10 minutes until golden brown, then flip and continue cooking until the chicken is cooked through, about 13-14 more minutes. If you have a meat thermometer, the temperature of the chicken should be 170°F when it is fully cooked.
  • Remove the chicken from the skillet, place it on a plate, and set it aside while you make the pan sauce. Drain all of the bacon fat from the skillet. Add half of the butter to the skillet. Add the shallots and thyme, and sauté for 2-3 minutes until tender and fragrant. Add the apple cider and simmer until the liquid has reduced slightly, 1-2 minutes. Add the remaining butter and the apple cider vinegar, and cook until the butter is melted. Remove from heat.
  • Add the chicken back to the pan, spoon a little sauce over each chicken thigh, top with minced fresh parsley, and serve.

SMOKY CHICKEN AND CIDER



Smoky Chicken and Cider image

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 15

Extra-virgin olive oil, for drizzling
8 ounces good-quality smoky bacon, sliced
8 to 10 pieces bone-in chicken legs, thighs, and breast meat combined
Kosher salt and freshly ground black pepper
2 onions, peeled and cut into wedges with the root end attached
4 carrots, peeled, sliced on an angle 1/2-inch thick
2 tablespoons chopped fresh thyme
2 to 3 large fresh bay leaves
3 tablespoons all-purpose flour
2 cups cloudy apple cider
About 1/3 cup dark amber maple syrup
1/4 cup apple cider vinegar
1 to 2 cups chicken stock
1 pound small Yukon gold potatoes, quartered
2 Golden Delicious apples, quartered, cored and sliced

Steps:

  • Heat a drizzle of extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the bacon to the hot pan, brown it and then remove with a slotted spoon.
  • Season the chicken pieces liberally with salt and pepper, then brown in 2 batches on both sides, and remove to plate. Add the onions, carrots, thyme, and bay leaves, and season with salt and pepper. Cover the pan and sweat the vegetables 5 to 6 minutes, stirring occasionally, until softened. Add the flour and stir 1 to 2 minutes, then add the cider, syrup, vinegar, and 1 cup stock, stirring between each addition. Slide in the potatoes, and apples, and sprinkle the bacon over the top. Nest the chicken into the pan and add more stock until the liquids reach the edge, but do not cover the chicken. Cover the pan, reduce the heat, and cook the chicken through, 15 minutes or so. Cool completely, and store for a make-ahead meal.
  • Reheat in an oven preheated to 325 degrees F, or on the stovetop over medium heat, covered until warmed through. Once hot, serve immediately. Remove the cooked chicken to a serving platter or shallow bowls, stir to thicken and combine the sauce and vegetables, and spoon over and around the chicken.

CARAMELIZED BRUSSELS SPROUTS WITH BACON AND CIDER



Caramelized Brussels Sprouts With Bacon and Cider image

This a sweet and slightly smoky Brussels sprout recipe that's great for Thanksgiving, or any time they are in season.

Provided by Spice Boy

Categories     Vegetable

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb Brussels sprout (cut in half, root ends trimmed)
2 tablespoons butter
4 slices smoked bacon, chopped
1/2 small onion, peeled and finely chopped. (Or one shallot)
1 cup apple cider
1 cup chicken broth
1 tablespoon sugar (more or less to taste, depending on sweetness of cider)
salt and pepper

Steps:

  • Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water.
  • Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes.
  • Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes.
  • When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid.
  • Taste for salt level and season with salt and pepper. Add more sugar if desired.
  • Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.

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