Best Virtue Cider Michigan Apple And Sage Roasted Chicken Recipes

FRIED CHICKEN WITH VIRTUE CIDER MICHIGAN HONEY BUTTER

Fried Chicken with Virtue Cider Michigan Honey Butter image

Categories Apple Chicken Poultry Backyard BBQ Father's Day Fourth of July Picnic Potluck Super Bowl Winter Appetizer Dinner Lunch Side Brine Fry Kid-Friendly Quick & Easy

Number Of Ingredients 23

Ingredients

3/4 cup Kosher Salt
1/2 cup Sugar
1/4 teaspoon Red Pepper Flakes
1 Lemon, Peel Only
4 quarts Water
1 Whole Fryer Chicken, Cut in 6 Pieces
3 1/2 cups All-Purpose Flour
1/2 cup Rice Flour
3 teaspoons Ground Black Pepper
3 1/2 teaspoons Garlic Powder
2 teaspoons Onion Powder
1/2 teaspoon Cayenne Pepper
3 teaspoons Kosher Salt
1/4 teaspoon Smoked Paprika
1/2 teaspoon Baking Powder
1 quart Buttermilk
1 tablespoon Smoked Paprika
2 quarts Fryer Oil
1/2 cup Butter, Unsalted, Room Temperature
2 tablespoons Honey
2 tablespoons Virtue Cider Michigan Honey
1/8 teaspoon Cinnamon
1/2 teaspoon Salt

Steps:

To brine the chicken, begin by combining 3/4 C kosher salt, 1/2 C sugar, 1/4 tsp red pepper flakes, and the lemon peel in a large pot and heat just until sugar dissolves, stirring occasionally
Cut the chicken breast pieces in half so they're roughly the same size as the thighs; place chicken pieces in brine for 12-24 hours
When ready to fry, remove chicken from brine and dry with paper towels
For the dredge, mix flours, spices, 3 tsp kosher salt, and baking powder well
To begin breading the chicken, divide dredge into two deep containers
Pour buttermilk into a third container. Add paprika and salt
Batter chicken pieces one at a time by dipping first in the flour mixture, then buttermilk
Drip slightly, then coat in second dredge container (don't let it get too thick!)
Rest on a plate while battering the rest of the chicken. Heat oil to 340 degrees F
Fry the chicken in batches making sure the oil is at a constant 315-320 degrees F
Place on a wire rack over a cookie sheet or paper towels to cool. Dust with paprika and salt
To make the Virtue Cider Michigan Honey Butter, whip all ingredients together until aerated and fluffy. Serve room temperature with hot chicken

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

Cider-Braised Chicken Thighs With Apples and Greens image

In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.

Provided by Lidey Heuck

Categories dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 to 2 pounds bone-in, skin-on chicken thighs (about 4 to 6)
Kosher salt and black pepper
2 tablespoons canola or grapeseed oil
1 cup thinly sliced shallots (2 to 3 medium shallots)
2 tablespoons roughly chopped fresh sage leaves
3 garlic cloves, minced
3/4 cup fresh apple cider
2 tablespoons apple cider vinegar, plus more to taste
2 tablespoons Dijon mustard
3/4 to 1 cup chicken broth, preferably low-sodium
1 bunch curly kale (10 to 12 ounces), stemmed, leaves torn into bite-size pieces
1 crisp red apple, such as Fuji, cored and thinly sliced

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.