Wednesday, October 2, 2013
Apple Cider Chicken
Since it's technically fall, or autumn, whichever you prefer, I thought I would post a fall-ish recipe. Two of my favorite things in fall are pumpkin donuts and apple cider. Although there are no donuts to be seen here, this is a lovely recipe for using apple cider in a savory application. It's a new treatment for chicken which is perfect for this time of year.
I used chicken tenders for this instead of chicken breasts, but use whatever you prefer. In a large skillet, heat the oil and 1 tablespoon of butter over medium high heat. Season the chicken breasts with salt and pepper, then add to the skillet and sear until golden, about 4 minutes.
Turn and sear the other side,
then remove from the pan. Add the remaining butter to the pan,
then add the onions and apple. Sprinkle with salt, thyme,
Add bay leaves and saute until the apple and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes.
and bring to a boil, being sure you scrape up any bits of browned meat on the bottom of the pan.
Return the chicken to the pan,
cover the pan, and let simmer 10-12 minutes or until chicken is cooked through.
Remove the bay leaves, then transfer the chicken and apples to a serving dish.
One year ago: Apple Crisp
Two years ago: Breakfast Couscous
Three years ago: Carrot Cherry Bread
Four years ago: Northwoods Bean Soup
Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What I Whipped Up, What's Cooking (#2), Full Plate Thursday, Pennywise Platter, Showcase Your Talent, Foodie Friday, Food on Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Food Frenzy.
Apple Cider Chicken
2 Tbsp. olive oil
2 Tbsp. butter
4 boneless, skinless chicken breasts (or equivalent tenders)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Gala apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
1/2 tsp. salt
2 tsp. thyme
2 bay leaves
2 Tbsp. flour
1 1/2 cups apple cider
Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add to the skillet and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining tablespoon of butter and onion, apple, garlic, salt, thyme, bay leaves. Saute until apple and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Place chicken back into pan, add cider and bring to a boil. Reduce heat; cover and simmer until chicken is cooked through, about 10-12 minutes. Serves 4.
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