APPLE CHICKEN WITH CIDER MUSTARD SAUCE
Chicken with Apples and Cider Mustard Sauce. It sounds so fancy, right? I know. And it very well might be, but this apple cider chicken recipe is also easy, relatively quick (45 minutes), and a one-pan family friendly delight. There are so many ways to enjoy the bounty of apple season, and if you're in need of a savory fix after your eleventy-billionth apple pie, this is the dinner recipe for you!
Provided by Danielle Esposti
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Heat olive oil over medium high heat in an oven-proof skillet like cast iron. Pat chicken dry, then season with salt and pepper. Cook skin side down until the skin is browned and easily releases from the pan, 8-10 minutes. Flip the chicken and cook skin side up for 1 minute. Remove chicken and set aside on a plate.
- Add the apples and saute in the rendered fat, stirring occasionally, until slightly caramelized, 2-3 minutes..
- Add the apple cider vinegar to the skillet to deglaze, stirring up any browned bits from the bottom of the pan. Add the mustard, apple cider, and chicken broth, stirring to mix completely.
- Nestle the chicken thighs in between the apple slices. Transfer the skillet to the oven and braise until the chicken is cooked through and reaches 165°F using an instant read thermometer, 20-25 minutes depending on size.
- Plate the chicken, and top with the apple slices, cider sauce, and fresh thyme to taste. Serve immediately.
Nutrition Facts : Calories 498 kcal, Carbohydrate 20 g, Protein 27 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 742 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 24 g, ServingSize 1 serving
APPLE BREAD PUDDING WITH HARD CIDER SAUCE
This is an Emeril Lagasse recipe that I didn't want to lose, so I am posting it here. I haven't tried it yet, but if anyone does, let me know if it's any good!
Provided by Raquel Grinnell
Categories Dessert
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
- In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine.
- Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.)
- Bake until the top is golden brown and the center is firm, about 1 hour.
- Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.
- Hard Cider Sauce:
- In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute.
- Add the cider and whisk until the sugar is dissolved, 2 minutes.
- Remove from the heat and add the egg yolks, 1 at a time, whisking constantly.
- Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
- Remove from the heat.
- Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.).
JELLIED CRANBERRY SAUCE WITH HARD CIDER
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
- Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
- Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.
PORK CHOPS WITH HARD CIDER PAN SAUCE
Some friends left some "Woodchuck Hard Cider" in our cooler after a BBQ here. Since I don't really prefer cider as a beverage of choice, I thought it perfect that I could use it as an ingredient in a pork chop recipe I found in my Williams-Sonoma "Steak and Chop" book. Although I dont like to drink hard cider, I certainly enjoyed it in this pan sauce. I just used regular pork chops without the bone and thought they turned out fine. I'd defintely have this again, so I'm going to have to invite those friends over soon.....
Provided by Dr. Jenny
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper, and cayenne.
- Slash the edges of the chops in 2 or 3 places to prevent curling.
- Sprinkle rub all over the chops and let stand at room temperature for at least 15 minutes or up to 1 hour.
- Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the chops, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 minutes on each side.
- Reduce the heat to medium and cook for 5-7 minutes longer, turning once or twice. Test the meat for doneness by inserting an instant-read thermometer away from the bone or by cutting into the meat close to the bone.
- Remove from heat just before the meat is done, when the internal temperature is 145 degrees F (63 C). Pork loin is done when the internal temperature is 150F/65C, but it will continue to cook while resting).
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you prepare the pan sauce.
- To make the pan sauce, add the cider to the same pan and deglaze by scraping up any browned bits from the bottom.
- Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes.
- Reduce the heat to medium and whisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco.
- Cook for 2-3 minutes longer, whisking often.
- Remove from the heat and whisk in the cream. Taste and adjust the seasoning.
- Transfer the chops to individual plates. Spoon some of the sauce over the chops and serve. Pass additional sauce at the table.
Nutrition Facts : Calories 540, Fat 37.1, SaturatedFat 13.2, Cholesterol 138, Sodium 1211.4, Carbohydrate 8.5, Fiber 2.2, Sugar 2.9, Protein 42.2
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- Preheat the oven to 325°. In a bowl, cover the chipotle with hot water and let stand until softened, 30 minutes. Bake the halved apples cut side down on a rimmed baking sheet for 30 minutes, until tender. Let cool. Scoop the apple pulp into a food processor and discard the skins. Stem, seed and chop the chipotle; add it to the food processor and puree.
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