Chicken In Hard Cider Sauce Recipes
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.
POACHED CHICKEN IN NORMAN STYLE CIDER CREAM SAUCE
Steps:
- Place chicken breasts in a shallow ovenproof dish. Pour several inches of cider (sweet or hard) in the dish and cover. Marinate for 1 to 2 hours.
- Preheat oven to 350 degrees F.
- Place covered dish in oven. Cook until done, about 25 minutes. Pour juices into frying pan, stirring constantly, reduce if necessary. Add an equal amount of heavy cream. Stir constantly. Add sea salt and pepper, to taste. When thickened to desired preference, pour over chicken and garnish with chopped parsley. Serve immediately.
CHICKEN WITH CIDER AND BACON SAUCE
Make and share this Chicken With Cider and Bacon Sauce recipe from Food.com.
Provided by kitchenslave03
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
- Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
- Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.
Nutrition Facts : Calories 191, Fat 6.8, SaturatedFat 2.1, Cholesterol 76.2, Sodium 325.8, Carbohydrate 1.5, Fiber 0.2, Sugar 0.5, Protein 29.3
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CREAMY CHICKEN THIGHS WITH HARD CIDER AND APPLES
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5/5 (1)Total Time 1 hr 20 minsCategory Main CourseCalories 982 per serving
- Dry chicken thighs with paper towels. Season with salt and pepper on both sides. Rub a pinch of smoked paprika onto the skin side.
- In a large frying pan, sauté pan, or wide Dutch oven, cook bacon over medium high heat until crisp. Remove the bacon from pan with a slotted spoon and drain on paper towels. Set aside.
- Drain all but 2 tablespoons of drippings from the pan. Brown the chicken over medium-high heat, starting with the skin side down, for 3-4 minutes per side, until golden. Depending on the size of your pan, you might have to do this in 2 batches. Transfer chicken to a plate and set aside.
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Estimated Reading Time 2 mins
CHICKEN IN CIDER | RECIPES MADE EASY
From recipesmadeeasy.co.uk
5/5 (3)Estimated Reading Time 4 minsServings 4Total Time 1 hr 10 mins
- Heat 1tbsp of the oil in a frying pan and fry the onions for 3 to 4 minutes until softened and beginning to brown. Add the garlic and cook for another minute or so.
- Add a little extra oil to the frying pan and brown the chicken quarters over a high heat on both sides. You may need to do this in batches. Once browned, place on top of the onions.
- Put the mushrooms in the frying pan and cook until soft. Stir in the flour. Then stir in the cider and chicken stock and bring to the boil, stirring constantly. Stir in the mustard and season with salt and pepper.
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