Cider Poached Chicken With Celeriac Apple Recipes

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.

CIDER CHICKEN WITH APPLES AND ONIONS

Steps:

• Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
• Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
• Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
• Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
• Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.
• Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes.
• Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside.
• Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken.
• Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes.
• Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken.

CHICKEN WITH APPLES & CIDER

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. In a small bowl, mix 2 Tbs. of the cider, 1 Tbs. of the mustard, 1 Tbs. of the tarragon, 2 tsp. of the parsley, the butter, 1/2 tsp. salt, and 1/8 tsp. pepper. Scatter the carrots, fennel, and onion over the bottom of a metal, glass, or ceramic baking dish that measures about 10x15x2 inches. Arrange the chicken pieces, skin side up, on top of the vegetables. Brush the cider-mustard mixture over the chicken pieces and roast for 30 minutes. Meanwhile, in a small bowl whisk the remaining 1/2 cup cider, 1 Tbs. mustard, the crème fraîche, and cornstarch. Whisk in the chicken broth, vinegar, and 1/2 tsp. salt. Remove the pan from the oven and reduce the temperature to 375°F. Pour the crème fraîche mixture around the chicken and then scatter the apples around. Return the pan to the oven and roast until the vegetables and apples are tender and an instant-read thermometer registers 165°F in several pieces of chicken, 20 to 30 minutes. Transfer the chicken to a warmed platter. Use a slotted spoon to arrange the vegetables and apples around the chicken. Sprinkle with a little salt and the remaining 1 tsp. tarragon and 1 tsp. parsley. Tilt the roasting pan so that the juices gather in one corner. With a large, shallow spoon, skim as much fat as possible from the pan sauce. Season the sauce to taste with salt and pepper and pour into a pitcher to pass at the table.

SKILLET APPLE CIDER CHICKEN

Steps:

• Season chicken thighs with salt and set aside.
• Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides, 7 to 10 minutes. Transfer to a plate and set aside.
• Place bacon into the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and drain excess grease from the skillet.
• Add onion to the skillet and cook over medium heat until soft, 5 to 7 minutes. Pour in 1 cup chicken broth and 1 cup apple cider. Cook until reduced by 1/2, about 10 minutes. Add cooked bacon, apples, sage, and thyme; let simmer for 2 minutes. Add remaining chicken broth and cider.
• Return chicken to the pan, reduce heat to medium-low, and cook and stir until chicken thighs are no longer pink in the centers, about 15 minutes.
• Transfer chicken to a serving platter. Remove the pan from heat and add butter, swirling to combine with sauce. Pour over chicken.

CIDER-POACHED CHICKEN WITH CELERIAC & APPLE

Steps:

• Pour the cider and chicken stock into a saucepan, along with the garlic, shallots and thyme. Bring to the boil and add the celeriac wedges, cover and poach for 10 mins to release the flavour and soften. Add the chicken breasts, turn down and poach for 10-12 mins.
• When cooked remove the chicken from the pan. Stir through the crème fraîche along with the chopped chives. To serve, put the celeriac into the bottom of a serving bowl then slice the chicken and add to the bowl. Ladle over the sauce and serve with some buttery mashed potato.

CIDER-POACHED APPLES WITH CINNAMON YOGURT

Steps:

• Bring apple cider and cinnamon stick to a boil in small sauce pan over high heat.
• Let boil, uncovered, about 20 minutes or until liquid is reduced to about 1/2 cup.
• Add apples; cover and simmer about 10 minutes or until apples are just tender.
• Gently remove apple halves and poaching liquid from saucepan.
• Refrigerate until cooled.
• Combine yogurt and ground cinnamon in small bowl;reserve 1 tablespoon.
• Divide remaining yogurt mixture evenly among 2 dessert dishes.
• Place apple halves on top of sauce.
• Sprinkle each apple half with toasted pecans.
• Drizzle with reserved yogurt sauce.