Fresh Cider Braised Chicken Recipes
CIDER BRAISED CHICKEN
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
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
CIDER-BRAISED CHICKEN
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
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.
CIDER BRAISED CHICKEN WITH BERRY SAUCE
This is based on Mark Bittman's "Chicken with cranberries and mushrooms" from his "Best Recipes in the World" cookbook. My husband made this, and it was adapted due to ingredients that we had on hand. You can use chicken breast instead of thighs. Sorry about the lack of a photo, we thought it smelled so good that we devoured it before thinking about the camera!
Provided by Queen Dana
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- soak berries in water until plump, simmer over low heat until thickened to sauce consistency. remove from heat and stir in honey. set aside.
- heat oil and butter in deep skillet (with lid). add chicken and brown thoroughly, salt and pepper while cooking.
- stir in garlic, onion, savory, muchrooms, stock and cider. turn heat to low, simmer covered until chicken is cooked (20-30 minutes).
- remove chicken from pan, keep warm. increase heat to thicken onion mixture in pan.
- serve chicken with onion and berry sauces.
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