Cider Braised Chicken Over Smoked Cheddar Grits Recipes

CIDER-BRAISED CHICKEN WITH APPLES AND KALE

Steps:

• Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
• Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
• Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
• Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
• Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.

CIDER-BRAISED CHICKEN

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 OVER SMOKED CHEDDAR GRITS

Steps:

• In large skillet over medium high heat, place 2 tablespoons olive oil.
• Add chicken and cook about 3 minutes per side, until browned. Remove to 9x12-inch baking dish sprayed with cooking spray.
• In small bowl, whisk together apple cider, thyme, garlic salt and honey; pour over chicken.
• Place in 350°F oven and bake about 45 minutes or until fork tender. In large skillet, heat remaining 2 tablespoons olive oil over medium high heat.
• Add onions and saute about 3 minutes or until transparent.
• Reduce heat to low, cover and cook 30 minutes, stirring occasionally. Remove lid and continue cooking about 5 minutes or until liquid is absorbed.
• In medium saucepan, place water and bring to rapid boil.
• Stir in grits, reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally.
• Reduce heat to low; stir in butter and cheese and continue stirring until melted. Cover and remove from heat.
• To serve, place equal amounts of grits in 4 shallow bowls. Top with onion mixture and 2 chicken thighs. Garnish with thyme sprigs. Makes 4 servings.