APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
APPLE CIDER AND SAUTEED APPLE BASMATI RICE
Steps:
- Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
- Fluff with a fork and adjust the salt as needed.
APPLE CIDER CHICKEN WITH WILD RICE
Apple slices, cider, thyme and mustard bring incredible, rich flavors to this easy chicken dinner. Wild or brown rice makes a perfect side dish.
Provided by Nestle(R) Beneful(R)
Categories Trusted Brands: Recipes and Tips Nestle® Beneful®
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken cutlets with salt and pepper.
- Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.
- Over high heat, brown the shallots.
- Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.
- Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.
- While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.
- Mix in thyme, mustard, salt and pepper.
- Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 56.2 g, Cholesterol 45.1 mg, Fat 5.9 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 404.5 mg, Sugar 22.9 g
CRISPY BLACK CHICKEN WITH APPLE CIDER VINEGAR SAUCE AND ROASTED GARLIC, DIRTY RICE AND HEIRLOOM GLAZED CARROTS
Steps:
- For the chicken: Preheat the oven to 350 degrees F. Spread the garlic cloves onto a sheet tray and roast, 20 minutes.
- Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the brussels sprouts until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
- Lower the temperature on the fryer to 275 degrees F.
- Combine the cornstarch, baking powder and salt to taste in a wide shallow dish. Dredge the chicken halves in the cornstarch mixture and shake off any excess. Deep-fry the chicken for 10 minutes, then remove from the oil onto a paper towel-lined tray.
- Increase the temperature on the fryer to 400 degrees F. Place the chicken back into the fryer to crisp for 5 minutes, or until it reaches an internal temperature of 165 degrees F.
- Add 1/4 cup each of the apple cider and apple cider vinegar to a large saute pan placed over medium-high heat. Allow to reduce by half, about 5 minutes. Add half the chicken stock and salt to taste. Reduce by half, about 5 minutes, then add the remaining chicken stock. Add the roasted garlic and allow the sauce to reduce, 5 to 7 minutes. Finish the sauce with the remaining 2 tablespoons each apple cider and apple cider vinegar and the butter.
- For the dirty rice: Add the onion, salt to taste and 2 tablespoons of the extra-virgin olive oil to a medium saucepan and turn the heat to medium high. Sweat the onion until translucent, 5 to 7 minutes. Add the rice and stir to coat. Toast for 2 to 3 minutes. Add the chicken stock, bay leaves and salt to taste. Bring to a boil, cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork and set aside.
- Heat a large saute pan with the remaining 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shallot and salt to taste. Saute until translucent, 5 minutes. Add the chicken livers and blood sausage and brown until cooked through, 4 to 5 minutes. Add the cooked rice to the pan and stir to combine, tossing to thoroughly coat the rice in the chicken livers and blood sausage. Remove the pan from the heat, add the brandy and ignite with a click lighter. Put the pan back on the heat and cook for 2 to 3 minutes until the alcohol has cooked off. Turn off the heat and stir in the scallions.
- For the glazed carrots: Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the carrots to the boiling water and cook for 2 to 3 minutes until tender but still slightly crisp. Remove the carrots and immediately plunge into the ice bath. Set aside.
- Melt the butter, brown sugar and cayenne together in a large saute pan over medium-high heat. Add the chicken stock and the blanched carrots. Toss to coat the carrots, then allow the liquid to reduce until the glaze has thickened, 5 minutes. If the mixture needs to be thinned out, you can add a bit more chicken stock.
- To plate: Place a scoop of dirty rice onto the plate. Top with the glazed carrots, followed by the chicken. Spoon the sauce over the chicken, making sure to include the roasted garlic cloves. Garnish with the crispy Brussels sprouts and micro radish.
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 & WILD RICE PILAF TREASURE
Oh this is sooo good. I really hope that you will enjoy this tasty dish as much as we all do. Quick, easy to make with delicious results...try it...see for yourselves.
Provided by Baby Kato
Categories Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash rice three times, drain well.
- Combine rice, cider and water in pan. Bring rice mixture to boil, reduce heat to low and cover and simmer 45 - 60 minutes.
- In a large frying pan, melt butter on low, add pecans, raisins, currants, and cranberries, ginger and shallots, stirring for 5 minutes.
- Next add the salt, pepper, cinnamon, nutmeg, fresh apple and wild rice. Cook on low for 2 minutes until heated, serve warm -- enjoy.
Nutrition Facts : Calories 309.2, Fat 16.9, SaturatedFat 7.8, Cholesterol 30.5, Sodium 378.1, Carbohydrate 37.9, Fiber 4.2, Sugar 13.1, Protein 5.4
AUTUMN WILD RICE
A beautiful chewy autumn side filled with a blend of wild, whole grain brown rices apples, onions and a kick from a jalapeno. I use Lundberg Rice blend, But if you can't find it go for brown rice of choice. Start the rice cooker before dicing the goodies. This would be a nice stuffing!
Provided by Rita1652
Categories Brown Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the smart balance spread in the rice cooker and press start.
- Dice the onions, apple, jalapeno, and garlic. Add to the rice cooker or pot if doing stove top. Saute till translucent.
- Add blend stir to coat.
- Add cup water and and cider.
- Season with salt, pepper and sage.
- Close and cook till done and fluff. Top with nuts.
- If cooking stove top boil then bring to simmer place a lid on the pot and cook for 50 minutes.Adding additional water if needed.
APPLE CIDER CHICKEN
I found this recipe on dlife.com. I thought it sounded very yummy. Of course since I'm on a gluten free diet I made a few changes to the recipe.
Provided by valerie-lynn82
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the flour, salt, pepper, garlic powder, and sage in a shallow pan. Dredge the chicken through the flour mixture.
- Heat the oil in a large skillet over medium-high heat; add the chicken and brown each side 5 minute In a large mixing bowl, whisk together the cornstarch and milk, then add cider. Add the apple slices and cider mixture to the chicken; simmer, uncovered, until the apples are tender, about 20 minute The cider should be reduced by half of the original volume.
- Place the chicken and apples on plates and top with the apple cider mixture.
- Serve over rice, if desired.
Nutrition Facts : Calories 213.7, Fat 6, SaturatedFat 1.6, Cholesterol 70.1, Sodium 380.4, Carbohydrate 11.7, Fiber 1.7, Sugar 6.7, Protein 27.5
APPLE CIDER CHICKEN
Make and share this Apple Cider Chicken recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour, salt and pepper, mix well.
- Sprinkle mixture on both sides of chicken.
- Heat oil in large frypan over medium high heat until hot.
- Add chicken, cook until browned on both sides.
- Add apple cider, vinegar, quartered tart apple, raisins and gingerroot, mix well.
- Reduce heat to medium low, cover and simmer 5-10 minutes or until chicken is no longer pink in center.
- Remove chicken and apple from frypan, place on serving platter, keep warm.
- Increase heat to high, bring cider mixture to a boil, stirring constantly.
- Cook until slightly thickened.
- Pour mixture over chicken and apple.
Nutrition Facts : Calories 224.6, Fat 6.6, SaturatedFat 1.2, Cholesterol 75.5, Sodium 287.1, Carbohydrate 15.2, Fiber 1.5, Sugar 10.1, Protein 25.7
CHICKEN WITH APPLE AND RICE
I found this apple juice-chicken recipe years ago, made it for my husband, and he loves it.
Provided by unicorn9621
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Add chicken and cook, 2 minutes per side. Remove and set aside.
- Heat remaining butter over medium heat in the same skillet. Saute rice from rice mix in the hot butter until golden brown, 5 to 7 minutes. Stir in water, apple juice, apple, onion, raisins, and seasoning packet from rice mix slowly. Bring to a boil. Place chicken over rice. Reduce heat to low, cover, and let simmer until chicken breasts are no longer pink in the centers and rice is tender, 15 to 20 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 58.4 g, Cholesterol 47.6 mg, Fat 8 g, Fiber 3.1 g, Protein 17.5 g, SaturatedFat 4.1 g, Sodium 803.5 mg, Sugar 19 g
APPLE CIDER-MARINATED GRILLED CHICKEN
Family favorite grilled chicken. Sweet apple cider taste with a little spice. One of the best things about our time in Texas was learning to grill great food like this. After the first time you make this recipe, everyone will know when you are making it just by the delicious smoke smell from cooking. This goes great with long grain and wild rice and corn on the cob.
Provided by Jim Haggarty
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Combine apple cider, apple jelly, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper in a saucepan over medium heat. Cook and stir just until jelly melts, 3 to 5 minutes. Remove from heat and let marinade cool to room temperature, about 10 minutes.
- Place chicken thighs and marinade into a 1-gallon plastic zip-top bag and let marinate for at least 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
- Grill chicken thighs until no longer pink in the centers, turning frequently being careful not to let chicken burn, 20 to 25 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 264.7 calories, Carbohydrate 28 g, Cholesterol 70.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 19.4 g, SaturatedFat 2.3 g, Sodium 1050.9 mg, Sugar 23.7 g
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
APPLE CHICKEN AND RICE
The first time we tried this apple chicken, I knew I'd be making it for a long time to come. I serve it with a salad and bread. -Nadene MacLeod, Springfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook chicken in 1 tablespoon butter until juices run clear; remove and keep warm. Set seasoning packet from rice mix aside. In the same skillet, saute rice mix in remaining butter for 5 minutes or until golden brown., Add the water, broth, apple juice, apple, mushrooms, onion, cranberries and contents of rice seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender, stirring occasionally. Return chicken to the pan; heat through.
Nutrition Facts : Calories 391 calories, Fat 8g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 818mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
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