Cider Braised Chicken Recipes

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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

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.

CIDER-BRAISED CHICKEN WITH APPLES AND KALE



Cider-Braised Chicken with Apples and Kale image

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

Provided by Anna Stockwell

Categories     Dinner     Quick and Healthy     Braise     Chicken     Kale     Apple     White Wine     Tarragon     Fall     Wheat/Gluten-Free     Winter     Mustard

Yield 4 servings

Number Of Ingredients 13

4 chicken legs (thigh and drumstick; about 3 pounds)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/4 cup plus 1 teaspoon country-style Dijon mustard
3 tablespoons vegetable oil
2 pink-skinned apples, cut into 1/2" wedges
1/2 medium red onion, cut into 1/2" wedges
1 cup dry white wine
1 1/2 cups fresh apple cider, divided
1 large or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces
1/4 cup heavy cream
1 teaspoon fresh lemon juice
3 tablespoons tarragon leaves (optional)

Steps:

  • Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
  • Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
  • Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
  • Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
  • Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.

CIDER BRAISED CHICKEN



Cider Braised Chicken image

Make and share this Cider Braised Chicken recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
4 boneless skinless chicken breasts
salt and pepper
1/4 cup minced onion
1/2 cup apple cider
1/2 cup chicken broth
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley, for garnish

Steps:

  • Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper. Add to the pan and brown on both sides, about 3 minutes per side. Transfer to a plate and cover to keep warm.
  • Add the onion to the skillet and saute for 1 minute. Add the cider and chicken stock, and cook over high heat until the liquid has reduced by half. Add the chicken to the pan, cover, and reduce heat to low. Simmer for 5 minutes.
  • Remove the chicken breasts from the pan, and place on a warmed serving platter. Raise the heat to high and reduce the cider sauce until 1/4 c remains. Stir in the mustard and season with salt and pepper. Pour over the chicken and garnish with parsley.

Nutrition Facts : Calories 209.5, Fat 10.4, SaturatedFat 1.6, Cholesterol 75.5, Sodium 321, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 26.2

CROCK POT CIDER-BRAISED CHICKEN



Crock Pot Cider-Braised Chicken image

Make and share this Crock Pot Cider-Braised Chicken recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken Breast

Time 7h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs chicken breasts, quarters
2 lbs chicken legs
1 tablespoon ground turmeric
1 teaspoon ground ginger
1/2 teaspoon ground mace
1/4 teaspoon ground allspice
4 tomatoes, quartered
1 cup apple cider or 1 cup apple juice
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • ---Crock Pot Method---.
  • Place spices, tomatoes, and cider in the crock pot and stir to mix.
  • Add the chicken and toss to coat.
  • Set the cooker to low heat and cook for 7-9 hours, or high heat for 3-4 hours.
  • At the end of cooking, remove the chicken from the crock pot, mix the cornstarch with the 2 tbsp of water, and stir the cornstarch mixture into the bottom; set the crock pot to high and cook for 15 minutes to thicken the liquids.
  • Return chicken to pot and toss to coat again.
  • ---Stove Top Method---.
  • Brown the chicken in a large skillet over medium heat (do not use oil), skin side down, for about 10 minutes; pour off excess fat.
  • Sprinkle with spices and add tomatoes; cover with cider.
  • Cover the pan, reduce the heat, and simmer for 45 minutes.
  • To thicken the juices, make a slurry by combining the cornstarch with the cold water; stir it into the juices and simmer, uncovered, for 15 minutes longer, stirring.

Nutrition Facts : Calories 853.6, Fat 49, SaturatedFat 13.9, Cholesterol 333.7, Sodium 329.9, Carbohydrate 8.3, Fiber 2, Sugar 3.3, Protein 89.8

CIDER-BRAISED CHICKEN



Cider-Braised Chicken image

Provided by Melissa Roberts

Categories     Fruit Juice     Milk/Cream     Chicken     Braise     Quick & Easy     Lunch     Apple     White Wine     Fall     Winter     Sage     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1 whole chicken (about 3 1/2 pounds), quartered
3 tablespoons olive oil
2/3 cup unfiltered apple cider
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon chopped fresh sage
1 teaspoon Dijon mustard

Steps:

  • Sprinkle chicken with 2 teaspoons coarsely ground pepper and 1 teaspoon salt.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken, skin side down first, turning once, 8 to 10 minutes total. Transfer to a plate, discarding oil.
  • Wipe out skillet, then boil remaining ingredients until reduced by half, 3 to 5 minutes. Return chicken to skillet and braise, covered, turning once, until chicken is just cooked through, 25 to 30 minutes. Transfer chicken to a platter. Boil sauce to thicken if necessary. Whisk sauce if separated and season with salt, then pour over chicken.

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