Chicken Cider Stew Recipe Recipes Recipe For Lasagna

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APPLE CIDER CHICKEN



Apple Cider Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider

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.

BUFFALO CHEESY CHICKEN LASAGNA



Buffalo Cheesy Chicken Lasagna image

A fabulous lasagna that sounds a little weird at first. Try it, you'll love it. I came up with it by modifying a pasta cookbook recipe to suit my own tastes!

Provided by liloneag

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 10

Number Of Ingredients 14

1 pound skinless, boneless chicken breast - cooked and diced
4 cups spaghetti sauce
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1 ½ cups water
1 teaspoon garlic powder
1 small onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) can mushrooms, drained
1 egg, beaten
1 (15 ounce) container ricotta cheese
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese
¾ cup crumbled blue cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
  • In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
  • Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
  • Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
  • Remove from oven, cover and let stand for about 15 to 20 minutes before serving.

Nutrition Facts : Calories 435 calories, Carbohydrate 40 g, Cholesterol 94.5 mg, Fat 15.4 g, Fiber 4.2 g, Protein 33.3 g, SaturatedFat 7.7 g, Sodium 932.4 mg, Sugar 11.4 g

APPLE CHICKEN STEW



Apple Chicken Stew image

My husband and I enjoy visiting the apple orchards in nearby Nebraska City. We always make sure to buy extra cider to use in this sensational slow-cooked stew. -Carol Mathias, Lincoln, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 teaspoons salt
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon caraway seeds
1-1/2 pounds potatoes (about 4 medium), cut into 3/4-inch pieces
4 medium carrots, cut into 1/4-inch slices
1 medium red onion, halved and sliced
1 celery rib, thinly sliced
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 bay leaf
1 large tart apple, peeled and cut into 1-inch cubes
1 tablespoon cider vinegar
1-1/4 cups apple cider or juice
Minced fresh parsley

Steps:

  • Mix first 4 ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half the salt mixture., Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker. Top with bay leaf and apple. Add vinegar and cider., Cook, covered, on high 3 to 3-1/2 hours, until chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley.

Nutrition Facts : Calories 284 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 533mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN BREAST WITH CIDER



Chicken Breast with Cider image

Chicken breasts with apple and Merrydown cider

Provided by new_zealand_honey_co

Time 45m

Yield Serves 4

Number Of Ingredients 10

1 tbsp olive oil
1 knob of butter
4 boneless, skinless chicken breasts
2 shallots, finely chopped
3 dessert apples, peeled, cored and sliced
200ml Merrydown Vintage Dry Cider
1 tbsp wholegrain mustard
75ml double cream
Salt and freshly ground black pepper
Rice, pasta or steamed new potatoes to serve

Steps:

  • Heat the oil and butter in a large frying pan and fry the chicken breasts about 3 minutes on each side until golden brown. Transfer to a plate. (NB: They will not be completely cooked at this stage.)
  • Add a little more oil and butter if necessary and add the shallots and apple slices. Fry over a medium/high heat until they begin to colour and soften, about 5 minutes.
  • Pour in the cider, bring to the boil and simmer for about 3–4 minutes. Return the chicken to the pan and continue to simmer, uncovered, for another 5–7 minutes. Stir in the mustard and double cream and heat through.
  • Check to make sure the chicken is done and season the sauce with salt and pepper if necessary. Serve with rice, pasta or steamed new potatoes.

CIDER-ROASTED CHICKEN



Cider-Roasted Chicken image

I'VE never shared this recipe before, even with members of my own family. I use it only for special occasions such as Christmas. I found the recipe in the first real good cookbook I owned, and my six children love it. I've also been inspired to enter cooking contests and have won several times. -Mary Dunphy, Stephenville, Newfoundland

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 6 servings.

Number Of Ingredients 8

1 whole roasting chicken (5 to 7 pounds)
1/4 cup butter
2-1/2 cups apple cider
6 to 8 small unpeeled red potatoes, quartered
6 to 8 small onions, peeled and quartered
1 to 2 medium green peppers, cut into strips
6 to 8 bacon strips
2 to 4 small tomatoes, quartered

Steps:

  • Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours. , Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often. , Add tomatoes to the pan. Bake 30 minutes longer or until a thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired.

Nutrition Facts : Calories 724 calories, Fat 44g fat (16g saturated fat), Cholesterol 182mg cholesterol, Sodium 386mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 50g protein.

CIDER VINEGAR CHICKEN



Cider Vinegar Chicken image

Chicken breasts baked with cider vinegar and a sprinkling of garlic salt. Pucker up!

Provided by Arthur Doughty

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 6

Number Of Ingredients 3

6 skinless, boneless chicken breasts
5 teaspoons garlic salt
1 cup cider vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 1570.6 mg, Sugar 0.2 g

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