ROASTED CIDER-GLAZED CHICKEN WITH APPLE AND RED CHILE MOLE
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- For the apple and red chile mole: Heat the oil in a medium Dutch oven over medium-high heat. Add the garlic and onions and cook until slightly softened, about 3 minutes. Add the ancho powder, allspice, chiles de arbol, cloves, apples and cinnamon sticks and some salt and pepper. Cook, stirring, for about 3 minutes. Stir in the chipotle puree, then the almonds, tortilla chips and raisins. Add the chicken stock, 1 cup of the apple cider, the tomatoes and cider vinegar. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes.
- Stir in the brown sugar, honey and maple syrup and cook, stirring, another 10 minutes. Stir in the chocolate to melt. Remove the cinnamon sticks and discard. If the mixture seems too thick to blend easily, add a little extra cider. Transfer the mixture to a blender and, starting on very low speed, blend until smooth. Again, if the sauce seems too thick, thin it with a bit more cider. Return the sauce to the pot and cook very gently for another 10 minutes. Taste and adjust the seasoning as needed. Cover to keep warm while you cook the chicken.
- For the roasted cider-glazed chicken: Preheat the oven to 400 degrees F.
- Season the chicken on both sides with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer. Working in batches if necessary to avoid crowding the pan, add the chicken skin-side down and cook until the fat renders and the skin begins to turn golden brown. Turn, cook for a few minutes to start browning the second side, and then transfer to the oven.
- While the chicken cooks, whisk together the cider, honey and thyme in a small saucepan over medium heat. Bring to a boil, and then remove from the heat.
- After the chicken has cooked for about 10 minutes, brush with the glaze. Continue to cook, brushing with glaze occasionally, until the chicken reaches 160 degrees F on an instant-read thermometer, about 15 minutes total for the breasts, 20 to 25 minutes for the thighs and drumsticks.
- Ladle some of the mole onto a platter and top with the chicken pieces. Spoon some more mole over the top, sprinkle with scallions and serve.
APPLE CIDER GLAZED ROASTED CHICKENS
Provided by Christin Mahrlig
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Grease a wire rack and set inside a roasting pan.
- Bring apple cider to a boil in a small saucepan. Cook until reduced to 1/2 cup.
- Rinse chicken with cold water and pat dry with paper towels.
- Sprinkle inside cavity of chicken with salt and pepper.
- Stuff cavity with 2 apple quarters, 2 onion quarters, and the thyme.
- Rub butter over chicken and season outside of chicken with salt and pepper.
- Tie legs together with twine and set chicken on prepared rack.
- Place in preheated oven and bake 30 minutes. Reduce oven temperature to 350 degrees and bake, basting with reduced apple cider every 15 minutes, until chicken reaches internal temperature of 165 degrees, about 30 to 45 minutes.
- If skin hasn't browned up enough, broil for 2 to 5 minutes.
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.
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 :
ROASTED CHICKEN BREASTS WITH APPLE CIDER AND ONIONS
Tender, juicy chicken breasts roasted with apple cider, apples, and onions Is a fast, easy and delicious recipe anytime.
Provided by Toni Dash
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Place the butter and apple butter into a 9-inch by 12-inch baking pan (or similar size). Add the chicken breasts, red onion slices, apple slices and crushed garlic.
- Combine the white wine, chicken stock and apple cider. Pour over the chicken in the pan.
- Season with salt and pepper, Italian seasoning and rosemary sprigs. Toss to combine.
- Take to the oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165 degrees..
- Turn the broiler on in the oven. Broil for 3 minutes watching it closely or until the chicken is golden brown.
Nutrition Facts : Calories 270 kcal, Carbohydrate 26 g, Protein 2 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 307 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
APPLE CIDER GLAZED CHICKEN & APPLES
This quick skillet dinner is perfect for the fall when apples are coming into season and everyone looks forward to a warm dinner as the evenings get cooler. It comes together quickly so be ready to serve it over some rice or potatoes.
Provided by Anne Symes
Categories Entrées
Time 35m
Number Of Ingredients 13
Steps:
- Season the chicken with dried thyme, salt and freshly ground black pepper.
- Heat a large skillet over medium-high heat. Add the olive oil and butter and sear the chicken on both sides until well browned. Remove the browned chicken from the pan and set it aside.
- Add the shallots to pan and sauté for 1 minute. Add the apples and thyme sprigs and sauté for a few more minutes. Deglaze the pan with apple cider and scrape up any bits on the bottom of the pan. Bring the mixture to a simmer. Whisk the chicken stock, soy sauce and mustard powder together and then add it to the pan. Return the chicken to pan, nestling it in the apples and liquid. Reduce heat and simmer uncovered for 15 to 20 minutes until sauce thickens to a glaze and the chicken is cooked through ( it should register 165ºF on an instant read thermometer). If your liquid evaporates a little too quickly, add a little more chicken stock.
- Turn the chicken over in the sauce to completely coat it and then transfer the chicken to a serving platter. Remove the thyme sprigs from the pan and discard. Season the sauce to taste with salt and freshly ground black pepper. Spoon the apples over the chicken and drizzle the glaze on top. Garnish with fresh thyme leaves and serve immediately.
Nutrition Facts : Calories 599 kcal, Carbohydrate 20 g, Protein 42 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 168 mg, Sodium 317 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
APPLE CIDER CHICKEN
Chicken is seared with herbs and cooked to tender perfection in a flavorful apple cider sauce. Serve this Apple Cider Chicken with roasted Brussels sprouts and apples for a memorable fall-inspired meal.
Provided by Valerie Brunmeier
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F.
- Add the Brussels sprouts, apples, red onion and rosemary sprigs to a baking sheet and toss with the olive oil, ½ teaspoon salt (or to taste) and a ¼ teaspoon pepper. Spread in a single layer and roast on the upper oven rack, flipping halfway through, until tender and browned, 25 to 30 minutes.
- Meanwhile, heat 2 tablespoons butter in a large ovenproof skillet over MEDIUM-HIGH heat. Pat the chicken dry with paper towels and then season on both sides with remaining 1 teaspoon salt, remaining ½ teaspoon pepper, the chopped rosemary and thyme. Add the chicken to the skillet and cook until well browned on the bottom, about 5 to 6 minutes. Flip and cook 4 more minutes, then pour 1½ cups cider into the skillet around the chicken. Transfer the skillet to the lower oven rack and roast until internal temperature of the thickest piece measures 165 F when measured with an instant read thermometer, about 10 to 12 minutes.
- When the Brussels are fork tender, remove the baking sheet from the oven. Remove and discard the woody rosemary sprigs and toss the veggies and apples with a spatula. Lay a sheet of foil loosely over the top to keep them warm while you finish the chicken.
- After removing the chicken from the oven, transfer it to a cutting board to rest and return the skillet to MEDIUM-HIGH heat. Simmer for 2 minutes to reduce the cider slightly. Reduce heat to MEDIUM-LOW and whisk in the Dijon. Add the remaining 1 tablespoon butter and the vinegar and stir constantly until the butter has melted into the sauce. Combine the remaining ¼ cup apple cider with the cornstarch in a measuring cup and whisk it into the sauce. Continue to cook on LOW until the sauce has thickened. Taste and season with additional salt and pepper, if needed. Remove the pan from the heat.
- Slice the chicken (if desired) and return it to the skillet with the sauce. Serve the chicken with the veggies and apples, spooning some of the sauce over the top of both.
Nutrition Facts : Calories 587 kcal, Carbohydrate 38 g, Protein 53 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 168 mg, Sodium 1274 mg, Fiber 7 g, Sugar 23 g, UnsaturatedFat 15 g, ServingSize 1 serving
SLOW-ROASTED TURKEY WITH APPLE GRAVY
Padma Lakshmi likes big, bold flavors - spices and citrus especially - and infuses her Thanksgiving turkey with them. She prepares the bird over a bed of herbs and produce, then uses those pan juices to create a fruity yet savory gravy. To keep the turkey moist, Ms. Lakshmi starts with a buttermilk brine, then roasts the bird at a low temperature to make sure it cooks through but doesn't dry out. But first, an initial blast in a very hot oven darkens the turkey in spots thanks to the sugar in the buttermilk brine. A final basting and uncovered cooking in the oven helps even out the mottled skin and ensures a delicate crispness. You can garnish the platter with the fruits, vegetables and herbs used in the recipe or serve the bird unadorned.
Provided by Genevieve Ko
Time P2DT6h
Yield 8 to 12 servings
Number Of Ingredients 25
Steps:
- Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
- Make the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
- Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it's spotted all over.)
- Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
- Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
- Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
- Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
- When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.
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- For glaze, in a 1-1/2- to 2-quart saucepan stir together vinegar and jelly. Heat; stir over medium heat. Bring to boiling. Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently. Remove from heat. Stir in apple pie spice. Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
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- In a mixing bowl, mix together the rest of the ingredients except for the Cornstarch until combined. Pour just over half the mixture into the ziploc with a chicken. Set the rest of the sauce aside. Seal the bag, removing all the air, and then massage the bag until all the chicken is coated in the sauce. Marinade in the fridge for at least 30-60 minutes, and up to several hours.
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- Remove the chicken from the pan and set aside. Add cider and dijon mustard to pan. Cook about 2-3 minutes until it turns into a syrup.
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- Combine first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour the brine into a 2- gallon zip-top plastic bag. Add the chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
- Bring 2 cups of cider to a boil in a small saucepan over medium-high heat. Cook until the cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.
- Remove the chicken from the bag; discard the brine. Pat the chicken dry with paper towels. Place the onion halves, parsley and garlic into the cavity of the chicken. Lift the wing tips up and over the back; tuck under the chicken. Tie the legs. Place the chicken on the rack of a broiler pan. Bake for 1½ hours, or until a thermometer registers 175°. Remove from the oven (leave oven on). Carefully remove and discard the skin (unless you'd like to keep the skin on as shown in the photos). Baste the chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from the oven; baste with the remaining cider reduction. Transfer the chicken to a platter.
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