SKILLET APPLE CIDER CHICKEN
This skillet apple cider chicken is a great fall recipe. Serve with egg noodles.
Provided by Jeff
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 19.7 g, Cholesterol 103.4 mg, Fat 24.4 g, Fiber 1.4 g, Protein 23.6 g, SaturatedFat 9 g, Sodium 1117.9 mg, Sugar 15.5 g
PAN FRIED CHICKEN WITH APPLE CIDER GRAVY
Pan fried chicken thighs with apple cider gravy are a delicious, savory way to celebrate fall. With apples everywhere, there is no better way to enjoy this cozy fall chicken dinner!
Provided by Meaghan @ 4 Sons R Us
Categories Dinner Entree Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Season the chicken liberally with salt and pepper.
- Heat the butter and olive oil over medium high heat in a large skillet or Dutch oven.
- Add the seasoned chicken to the pan, and brown on each side for about 2-4 minutes, or until cooked through. Remove the cooked chicken from the pan, and set aside.
- To the heated pan, add the broth, cider, parsley, and garlic. Bring the mixture to a boil, and use a spatula or spoon to deglaze the pan.
- Stir in the cornstarch mixture, and reduce the heat to medium and let the mixture simmer, stirring occasionally, until thickened. Season the gravy with salt and pepper, to taste.
- Add the chicken back to the skillet and remove the pan from heat.
- Serve the chicken with a liberal serving of gravy poured over both the meat and over the mashed potatoes or rice.
Nutrition Facts : Calories 2956 kcal, Carbohydrate 5 g, Protein 492 g, Fat 93 g, SaturatedFat 29 g, Cholesterol 1388 mg, Sodium 1202 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN WITH APPLE CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
- Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
APPLE CIDER CHICKEN WITH MUSHROOM SAUCE
From a French cookbook, the original name is "Poulet Vallee d'Auge". This dish has conquered even my most traditional friends who were horrified at the sight of an apple on the same plate with a piece of chicken! (Calvados is a liquor distilled from apples).
Provided by AdriMicina
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken pieces with salt and freshly ground black pepper.
- Heat 2 tbsp butter and the olive oil in a skillet, brown chicken pieces, then pour Calvados on the chicken and carefully light it with a match (keep a lid nearby, just in case...).
- When the pan is no longer on fire, add scallions and cook on low heat until tender but not browned.
- Pour Apple Cider in the pan and cook for 15 minutes, turning the chicken pieces once after 10 minutes.
- Melt 2 tbsp butter in another pan, add mushrooms and cook for 4 minutes.
- Add mushrooms and their liquid to the chicken pan, add cream too and cook further 5 minutes.
- Take chicken out of the pan and keep it warm while thickening the sauce for about 10 minutes.
- Salt and pepper to taste, return chicken to pan, bring to a boil and cook 2 minutes more.
- Meanwhile core the apples without peeling them, brown them in a pan with remaining 2 tbsp butter.
- Serve the chicken aside the apples, garnish with parsley.
- (I like to do the recipe with only chicken breasts, cut into strips, and reduce cooking time accordingly).
Nutrition Facts : Calories 871.5, Fat 69.7, SaturatedFat 29.1, Cholesterol 272.1, Sodium 320.6, Carbohydrate 11.3, Fiber 1.9, Sugar 6.1, Protein 49.9
ITALIAN PAN-FRIED CHICKEN
I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.
Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
PAN FRIED CHICKEN IN APPLE AND CIDER SAUCE
Steps:
- To make the sauce, melt butter in saucepan then fry apple until softned slightly. Tip out onto plate and reserve pour cider and stock into hot frying pan and leave to bubble gently for about 30 min, until it is approx 1/10 it's original volume meanwhile, heat a frying pan until very hot. season chicken breast , add the oil to the pan and whack them in. Pan fry for 10-12 min until they are cooked throughk, and a delicious golden brown. to finish sauce, add the cream and apples and reduce the mix for a further 10 min until it's a nice smoothe creamy consistency. Add chives and season. to serve, lay 4 warm plates, place chicken breast in center and spoon sauce.
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