18th Century Drunken English Somerset Cider Chicken With Honey Recipes

Steps:

• Put your chicken pieces in a dish (in a single layer).
• Combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour.
• Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook.
• Serve hot with steamed greens and mashed or baked potatoes.

Steps:

• Set oven to 350ºF or mark 4.
• Melt half the butter in a frying pan and lightly brown the chicken pieces.
• Transfer to a caserole dish and roast for approximately 1 hour until cooked through.
• Prepare the sauce by melting the remaining 1 oz butter in a saucepan and gently cooking the onion until soft and transparent. Stir in the flour and cook gently for 2 to 3 minutes, stirring all the time.
• Remove the pan from the heat and stir in the milk and cider gradually.
• Return to the heat and bring to the boil, stirring all the time until the sauce thickens.
• Cook for 2 to 3 minutes. Remove from the heat and stir in three quarters of the cheese, the mustard and salt and pepper to taste. Pour the sauce over the cooked chicken, sprinkle with the remaining cheese and brown in a hot oven or under a grill.
• Serve hot with green vegetagles and jacket potatoes.

Steps:

• Place first seven ingredients in a large pot. Cover and bring to a boil over high heat. Lower heat to simmer, leave lid partially open, and simmer for 20 minutes. (Halfway through, at 10 minutes, turn chicken over.) Turn heat off, cover pot again and allow chicken to rest in liquid for 15 more minutes.
• Combine the wine sauce ingredients with 1/4 cup poaching liquid from the previous step. Reserve.
• Remove chicken from pot and allow to cool. Remove skin and bones and slice into 1 x 2-inch pieces. Place in a serving dish. Stir wine sauce and pour over chicken. Allow chicken to marinate for one hour, refrigerated, covered with plastic wrap. Serve cool.

Steps:

• Pound chicken breasts to 1/2" thickness and pierce several times with a fork; place in a single layer in a shallow glass dish and set aside.
• Combine rum, nutmeg, soy sauce, lime juice, brown sugar, bon appetit seasoning, crushed red pepper and ginger and mix well; pour over chicken and marinate at room temperature for 30 minutes, turning once.
• Melt the butter over a medium heat in a skillet with a cover.
• Remove the chicken from the marinate (but reserve the marinade) and saute in the butter until cooked through; when done, remove the chicken from the pan and keep warm.
• Add the mushrooms to the pan and sautee until cooked.
• Reduce the heat to low, add the marinade, and then gradually add the sour cream, stirring well, until the mixture is well-blended.
• Cover and simmer for about 5 minutes.
• You might want to check and stir it once or twice during the cooking time to keep it from separating.
• Serve the sauce over the chicken.
• Sprinkle with additional nutmeg if desired.
• NOTES:.
• If you don't have bon appetit seasoning, you can substitute a mixture of celery salt and onion powder in equal amounts.
• If you would rather use celery seed and/or dried onion flakes, try to crush them up as much as possible, and add about 1/4 teaspoons of salt.
• Also, if you find the sauce getting too thick, you can always thin it just a bit with a little milk or cream.

Steps:

• Put the raisins in a bowl and pour in the sherry. Set aside to plump up. Season the flour with the salt and pepper and spread it out on a large, flat dish or soup plate. Heat 2 tablespoons of oil in a large frying pan. Dip each chicken thigh in turn in the seasoned flour, then fry in the hot oil until browned, turning occasionally. Drain on paper towels.
• Heat the remaining vegetable oil in a large, deep frying pan. Add the onion slices and crushed garlic and cook for 2-3 minutes. Meanwhile, peel, core and dice the apples.
• Add the diced apple to the onion mixture with the almonds. Cook stirring occasionally, for 3-4 minutes, then add the soaked raisins, with any remaining sherry. Add the chicken pieces to the pan.
• Pour the stock and tequila over the chicken mixture. cover the pan with a lid and cook for 15 minutes, then take off the lid and cook for 10 more minutes or until the sauce has reduced by about half.
• Check that the chicken thighs are cooked by lifting one out of the pan and piecing it in the thickest part with a sharp knife or skewer. Any juices that come out should be clear. If necessary, cook the chicken for a little longer before serving. sprinkled with chopped fresh herbs, if desired.