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.
CRISPY ROASTED CHICKEN
You'll love this Crispy Roasted Garlic Chicken Recipe for dinner! So good!
Provided by Ali
Time 1h35m
Number Of Ingredients 4
Steps:
- Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels.
- Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken.
- Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt.
- (Optional: Cover and refrigerate for 12-24 hours.)
- Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so breast side faces down, tucking the wings under (as pictured below), and set V-rack in roasting pan on top of foil. Roast chicken 25 minutes.
- Remove roasting pan from oven. Using 2 large wads of paper towels, rotate chicken breast-side up. Baste briefly with pan juices or additional melted butter. Return to oven and continue to roast until instant-read thermometer inserted in thickest part of breast registers 135 degrees, 15 to 25 minutes.
- Increase oven temperature to 500 degrees. Continue to roast until skin is golden brown, crisp, and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thigh, 10 to 20 minutes.
- Transfer chicken to cutting board and let rest, uncovered, for 20 minutes. Carve and serve immediately.
CIDER VINEGAR CHICKEN
This is from Rachel Ray's 365: No Repeats. It is great! Make sure you cook the onions until they are golden. The leftovers reheat nicely. Serve with salad and mashed potatoes.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a large skillet over medium-high heat.
- Add 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add to the hot skillet.
- Brown the chicken on both sides, 3 minutes per side.
- Remove and reserve the meat, covered with foil.
- Add another tablespoon of the olive oil, and then add the onions, garlic, thyme and honey.
- Season with salt and pepper and cook, stirring frequently for 7-8 minutes.
- You want the onions to get really brown and caramelized.
- Add ½ cup of the cider vinegar and the stock.
- Turn up the heat to high and bring up to a simmer.
- Once at a simmer, return the chicken to the pan.
- Cook the chicken in the sauce for about 10 minutes, flipping halfway through the cooking time.
APPLE CIDER CHICKEN WITH WILD RICE
Apple slices, cider, thyme and mustard bring incredible, rich flavors to this easy chicken dinner. Wild or brown rice makes a perfect side dish.
Provided by Nestle(R) Beneful(R)
Categories Trusted Brands: Recipes and Tips Nestle® Beneful®
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken cutlets with salt and pepper.
- Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.
- Over high heat, brown the shallots.
- Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.
- Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.
- While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.
- Mix in thyme, mustard, salt and pepper.
- Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 56.2 g, Cholesterol 45.1 mg, Fat 5.9 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 404.5 mg, Sugar 22.9 g
ROASTED VEGETABLE SALAD WITH APPLE CIDER VINAIGRETTE
Southern Living: to make ahead store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning.
Provided by gailanng
Categories Vegetable
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
- MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
- ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
- Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
- Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
- To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
- TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.
Nutrition Facts : Calories 369.1, Fat 27.9, SaturatedFat 6, Cholesterol 11.4, Sodium 599.3, Carbohydrate 29.3, Fiber 7.6, Sugar 12.5, Protein 4
APPLE CIDER-RANCH ROASTED CHICKEN
I was experimenting with beer can chicken without the beer. This turned out great and it's very easy to make!
Provided by Kathy
Categories Meat and Poultry Recipes Chicken Baked and Roasted Whole
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Rinse chicken and remove insides; dry off with a paper towel.
- Combine ranch dressing mix, granulated garlic, poultry seasoning, paprika, and cayenne for rub in a bowl.
- Rub chicken with oil. Put 1/3 cup apple cider, onion wedges, and fresh garlic inside the chicken, using onions to block the opening. Sprinkle rub all over using a teaspoon; be sure to coat legs and under wings.
- Place chicken on a stand-up roasting rack and set into a deep baking dish. Pour in remaining apple cider and ranch dressing mix.
- Roast in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven, cover tightly with foil, and let sit for 10 minutes before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 14.3 g, Cholesterol 96.9 mg, Fat 22 g, Fiber 1.4 g, Protein 31.7 g, SaturatedFat 5.5 g, Sodium 508.6 mg, Sugar 6.5 g
More about "crispy black chicken with apple cider vinegar sauce and roasted garlic dirty rice and heirloom glazed carrots recipes"
APPLE CIDER GLAZED ROASTED CHICKEN - SPICY SOUTHERN …
From spicysouthernkitchen.com
CRISPY FRIED CHICKEN - OLD-FASHIONED FRIED CHICKEN RECIPE …
From melissaknorris.com
EASY FRENCH APPLE CIDER CHICKEN | SIMPLE. TASTY. GOOD.
From junedarville.com
10 BEST APPLE CIDER VINEGAR SAUCE RECIPES - YUMMLY
From yummly.com
CRISPY SALT AND VINEGAR CHICKEN RECIPE - DINNER, THEN …
From dinnerthendessert.com
CIDER-GLAZED CHICKEN BREASTS WITH APPLE-FENNEL SALAD
From bonappetit.com
CRISPY CHICKEN THIGHS WITH CREAMY BLACK GARLIC SAUCE
From nerdswithknives.com
4.4/5 (9)Category Main CourseServings 6
- Dry the chicken well and trim any excess fat. Season both sides of the chicken generously with kosher salt and pepper. Heat the oil in a large (12-inch), oven-safe skillet on medium-high. When the oil is shimmering, add the chicken in a single layer, skin-side down. Flatten each piece to ensure good contact with the pan. Let it cook, undisturbed, until the skin is crisp and deep golden brown, about 10 to 12 minutes. Remove the chicken to a plate, skin-side up and set it aside (the chicken will not be fully cooked at this point).
- If there is a lot of fat in the pan, remove all but 2 tablespoons. Turn the heat down to medium, add the shallots and cook, stirring often, until they turn soft and translucent, about 5 minutes. Add the fresh garlic and black garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir until no dry flour remains, about 1 minute. Stir in the wine, cream and chicken broth and bring to a simmer, stirring often. Add the chicken back into the pan, skin-side up, place in the oven and bake until the chicken is fully cooked through (165ºF on an instant read thermometer), about 15-30 minutes, depending on the size of the pieces (breasts will cook faster so check after 10 minutes).
- Remove the skillet from the oven, transfer the chicken to a serving platter and cover it loosely with foil to keep warm. Turn the heat under the skillet on low, and stir in the spinach, a handful at a time, until it’s wilted but still bright green, about 3 minutes. Taste the sauce and season it with salt and pepper, as desired. Spoon the sauce around the chicken and sprinkle with chopped parsley and squirt some lemon juice on top just before serving.
CHICKEN WITH APPLE CIDER VINEGAR : OPTIMAL RESOLUTION LIST
From recipeschoice.com
APPLE CIDER VINEGAR SAUCE FOR PORK - CHICKEN POT PIE RECIPE
From chickenpierecipeugg.blogspot.com
CHICKEN WITH APPLE, ONION AND CIDER SAUCE | RECIPE | FOOD …
From pinterest.com
APPLE CIDER GLAZED CHICKEN THIGHS | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
APPLE CIDER ROASTED ROOT VEGETABLES - FLAVOUR AND SAVOUR
From flavourandsavour.com
APPLE CIDER CHICKEN RECIPE - CHISEL & FORK
From chiselandfork.com
CHICKEN APPLE CIDER SAUCE - RECIPES | COOKS.COM
From cooks.com
GARLIC BLACK PEPPER CHICKEN (20 MINUTES ONLY!) - TIFFY COOKS
From tiffycooks.com
CRACKER BARREL APPLE CIDER BBQ CHICKEN RECIPE (COPYCAT)
From recipes.net
SPICY CHILI CRISP CHICKEN THIGHS - KITCHN
From thekitchn.com
CRISPY VINEGAR HERB-ROASTED CHICKEN CLUB - MIZKAN
From mizkan.com
APPLE CIDER CHICKEN THIGHS RECIPE - BELLY FULL
From bellyfull.net
APPLE CIDER VINEGAR BRINED CHICKEN - TASTEMADE
From tastemade.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
10 APPLE CIDER VINEGAR CHICKEN RECIPES
From easycrockpotchicken.blogspot.com
EASY CRISPY CHICKEN WITH BLACK PEPPER SAUCE ON RICE
From honestcooking.com
CHICKEN MARINADE WITH APPLE CIDER VINEGAR - ALL INFORMATION …
From therecipes.info
CAROLINA VINEGAR BBQ SAUCE - CHILI PEPPER MADNESS
From chilipeppermadness.com
APPLE CIDER SAUCE & PORK LOIN CHOPS - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
APPLE CIDER GARLIC BUTTER CHICKEN - SERVING DUMPLINGS
From servingdumplings.com
SMOKED CHICKEN HALVES SERVED WITH APPLE CIDER VINEGAR SAUCE.
From pinterest.com
CHICKEN APPLE CIDER SAUCE - RECIPES | COOKS.COM
From cooks.com
10 BEST CHICKEN ADOBO WITH APPLE CIDER VINEGAR RECIPES | YUMMLY
From yummly.com
CHICKEN WITH APPLE CIDER SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MAPLE-CIDER VINEGAR ROASTED CARROTS RECIPE - FOOD & WINE
From foodandwine.com
CRISPY BLACK CHICKEN WITH APPLE CIDER VINEGAR SAUCE AND ROASTED …
From private.blog-guru.web.id
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love