APPLE CHICKEN WITH CIDER MUSTARD SAUCE
Chicken with Apples and Cider Mustard Sauce. It sounds so fancy, right? I know. And it very well might be, but this apple cider chicken recipe is also easy, relatively quick (45 minutes), and a one-pan family friendly delight. There are so many ways to enjoy the bounty of apple season, and if you're in need of a savory fix after your eleventy-billionth apple pie, this is the dinner recipe for you!
Provided by Danielle Esposti
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Heat olive oil over medium high heat in an oven-proof skillet like cast iron. Pat chicken dry, then season with salt and pepper. Cook skin side down until the skin is browned and easily releases from the pan, 8-10 minutes. Flip the chicken and cook skin side up for 1 minute. Remove chicken and set aside on a plate.
- Add the apples and saute in the rendered fat, stirring occasionally, until slightly caramelized, 2-3 minutes..
- Add the apple cider vinegar to the skillet to deglaze, stirring up any browned bits from the bottom of the pan. Add the mustard, apple cider, and chicken broth, stirring to mix completely.
- Nestle the chicken thighs in between the apple slices. Transfer the skillet to the oven and braise until the chicken is cooked through and reaches 165°F using an instant read thermometer, 20-25 minutes depending on size.
- Plate the chicken, and top with the apple slices, cider sauce, and fresh thyme to taste. Serve immediately.
Nutrition Facts : Calories 498 kcal, Carbohydrate 20 g, Protein 27 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 742 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 24 g, ServingSize 1 serving
APPLE CIDER CHICKEN
Apple Cider Chicken. Juicy chicken cooked with fresh apple cider, caramelized apples, and rosemary. An easy, healthy dinner that cooks in just ONE PAN!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Heat 2 teaspoons of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.
- In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 286 kcal, Carbohydrate 21 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 115 mg, Sodium 430 mg, Fiber 4 g
CHICKEN WITH APPLE CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 10
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.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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.
PAN FRIED CHICKEN IN APPLE AND CIDER SAUCE
Steps:
- To make the sauce, melt butter in saucepan then fry apple until softned slightly. Tip out onto plate and reserve pour cider and stock into hot frying pan and leave to bubble gently for about 30 min, until it is approx 1/10 it's original volume meanwhile, heat a frying pan until very hot. season chicken breast , add the oil to the pan and whack them in. Pan fry for 10-12 min until they are cooked throughk, and a delicious golden brown. to finish sauce, add the cream and apples and reduce the mix for a further 10 min until it's a nice smoothe creamy consistency. Add chives and season. to serve, lay 4 warm plates, place chicken breast in center and spoon sauce.
CRISPY CIDER-BATTERED CHICKEN FINGERS
Believe it or not, the best beer batter isn't made with beer! It's actually done with sparkling apple cider, which produces a light, beautifully crispy, and very flavorful coating. Not to mention it's super easy.
Provided by Chef John
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.
- Season with kosher salt, black pepper, and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over top and shake the bowl to coat the strips. Toss until all the surfaces are completely coated, and then transfer onto a rack or plate. Place in the refrigerator, uncovered, for at least 10 minutes, or until ready to fry.
- Meanwhile, whisk self-rising flour and sparkling apple cider together in a mixing bowl to form a thin batter. Batter should be somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Place in the refrigerator to rest for 5 to 10 minutes before using.
- Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Dip each chicken finger into the batter to coat. Deep-fry in batches in the hot oil until golden brown, crispy, and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with dipping sauce.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 26.7 g, Cholesterol 64.6 mg, Fat 21.2 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 4.1 g, Sodium 916.8 mg, Sugar 4.2 g
PAN FRIED CHICKEN
I've used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line two 15x10x1-in. baking pans with foil and grease the foil; set aside. , In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter. , Bake at 350° for 35-50 minutes or until juices run clear.
Nutrition Facts : Calories 645 calories, Fat 36g fat (12g saturated fat), Cholesterol 193mg cholesterol, Sodium 1242mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 59g protein.
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