Cider Glazed Chicken Breasts With Apple Fennel Salad Recipes

ROASTED FENNEL WITH APPLE CIDER REDUCTION

Roasted Fennel with Apple Cider Reduction image

Provided by Kardea Brown

Time 55m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup apple cider
1 large head fennel, preferably with fronds
2 tablespoons extra-virgin olive oil
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme leaves
Kosher salt and freshly cracked black pepper

Steps:

Add the apple cider to a small saucepot and place over medium-high heat. Bring to a boil and continue to cook until reduced to 1/3 cup, about 15 minutes. Set aside.
Preheat the oven to 475 degrees F.
Cut the tops of the fennel bulb and coarsely chop 2 tablespoons of the delicate frond leaves from the tops. Leaving the root end intact, cut the fennel bulb into 8 slices, lengthwise. Add the fennel to a large bowl and drizzle with the oil and 2 tablespoons of the reduced apple cider, tossing to coat. Add the rosemary, thyme and a generous pinch of salt and pepper and toss to combine. Arrange the fennel in a single layer on a baking sheet with space between each wedge. Roast until the fennel begins to brown, about 15 minutes, then flip the wedges and continue to roast until tender and browned on both sides, about 10 minutes more.
Add the fennel to a serving dish and drizzle with the rest of the apple cider reduction and a sprinkle of fennel fronds. Serve warm.

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE

Fennel and Apple Salad with Cider Vinaigrette image

Categories Salad Fruit Vegetable Side No-Cook Picnic Backyard BBQ Vinegar Apple Pecan Fennel Arugula Fall Honey Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup unfiltered apple cider or apple juice
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large Granny Smith apple, quartered, cored, thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans (about 2 ounces), toasted

Steps:

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

CHICKEN WITH FENNEL AND APPLES

Chicken With Fennel and Apples image

Make and share this Chicken With Fennel and Apples recipe from Food.com.

Provided by dicentra

Categories Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

12 chicken thighs, bone-in
4 garlic cloves, minced
3 organic apples, sliced
1 fennel bulb, sliced
1 large sweet onion, roughly chopped
1 cup dry white wine
2 cups apple cider
4 sprigs fresh thyme
4 bay leaves
1 pinch saffron, generous pinch
sea salt, to taste
ground pepper, to taste
2 cups cooked rice

Steps:

Season chicken thighs with salt and pepper, and brown on skin side only in a hot, large, deep saucepan. Remove and set aside. Sweat off onion, garlic and fennel in the same pan.
Add white wine and bring to a boil. Add apple juice and return to a boil. Stir in apples, thyme, bay leaves and saffron.
Return chicken to the pan. Simmer, cover and cook until chicken is done - approximately 20 minutes - or alternately bake, covered, in a 350°F oven until chicken is done. Season to taste. Serve over rice.

Nutrition Facts : Calories 571.5, Fat 29, SaturatedFat 8.3, Cholesterol 157.9, Sodium 166.9, Carbohydrate 34.4, Fiber 3.5, Sugar 8.6, Protein 35

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE

Fennel and Apple Salad With Cider Vinaigrette image

Bon Appetite. Sept 2000 - but I found it in my 2001 book. Wouldn't this be great along side a gourmet pizza?

Provided by dicentra

Categories Apple

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup unfiltered apple cider or 1/2 cup apple juice
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1 large granny smith apple, quartered, cored, thinly sliced
1 medium fresh fennel bulb, trimmed, thinly sliced
2 cups arugula (about 3 ounces)
1/2 cup pecans, toasted (about 2 ounces)

Steps:

Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper.
Combine apple, fennel and arugula in large bowl.
Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

Nutrition Facts : Calories 238.7, Fat 20.2, SaturatedFat 2.3, Sodium 34.3, Carbohydrate 15.3, Fiber 4.6, Sugar 7.7, Protein 2.4

CIDER-GLAZED CHICKEN BREASTS WITH APPLE-FENNEL SALAD

CIDER-GLAZED CHICKEN BREASTS WITH APPLE-FENNEL SALAD image

Categories Chicken Apple

Yield 4 Servings

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breasts (about 1¾ lb. total)
Kosher salt and freshly ground black pepper
½ Granny smith apple
½ small shallot, finely chopped
3 Tbsp. apple cider vinegar, divided
¾ tsp. English mustard powder
5 Tbsp. grapeseed oil, divided
½ cup apple cider
1 Tbsp. unsalted butter
4 cups mixed baby lettuces
½ fennel bulb, thinly sliced lengthwise with a mandoline or sharp knife

Steps:

Preheat oven to 400°. Season chicken breasts with salt and pepper; set aside. Cut 1 small slice from apple; finely chop to make 1 Tbsp. minced apple. Transfer minced apple to a small bowl. Add shallot to bowl. Whisk in 2 Tbsp. cider vinegar and mustard. Let mixture macerate for 10 minutes. Whisk in 3 Tbsp. oil; season vinaigrette to taste with salt and pepper. Heat remaining 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes. Flip chicken and transfer skillet to oven. Roast until cooked through 12-14 minutes. Transfer chicken to a plate, reserving skillet; set aside. Return skillet to medium-high heat. Add cider, scraping up any browned bits from bottom of pan; boil until liquid is reduced by half, 2-3 minutes. Add remaining 1 Tbsp. vinegar. Remove pan from heat and swirl in butter. Season cider sauce with salt and set aside. Thinly slice remaining apple and transfer to a medium bowl; add lettuces and fennel. Drizzle some vinaigrette over, season to taste with salt and pepper, and toss to coat. Divide salad and chicken among plates; spoon sauce over chicken.

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Preheat oven to 400°. Season chicken breasts with salt and pepper; set aside. Cut 1 small slice from apple; finely chop to make 1 Tbsp. minced apple. Transfer minced apple to a small bowl. Add shallot to bowl. Whisk in 2 Tbsp. cider vinegar and mustard. Let mixture macerate for 10 minutes. Whisk in 3 Tbsp. oil; season vinaigrette to taste with salt and pepper.
Heat remaining 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes. Flip chicken and transfer skillet to oven. Roast until cooked through, 12–14 minutes. Transfer chicken to a plate, reserving skillet; set aside.
Return skillet to medium-high heat. Add cider, scraping up any browned bits from bottom of pan; boil until liquid is reduced by half, 2–3 minutes. Add remaining 1 Tbsp. vinegar. Remove pan from heat and swirl in butter. Season cider sauce with salt and set aside.
Thinly slice remaining apple and transfer to a medium bowl; add lettuces and fennel. Drizzle some vinaigrette over, season to taste with salt and pepper, and toss to coat. Divide salad and chicken among plates; spoon sauce over chicken.

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HARD CIDER GLAZED CHICKEN - URBAN FOODIE KITCHEN

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