CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS
In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat the chicken thighs dry and season generously with salt and pepper.
- In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
- Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
- Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
- Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
- Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.
BRAISED CHICKEN THIGHS WITH APPLES, BACON CHUTNEY, AND ROASTED RED POTATOES
This was a recipe I thought of while trying to figure out what to do with some apples that were getting too ripe. I love this recipe and I hope you do too!
Provided by Coach Doc
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h52m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
- Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
- Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
- Bake in the preheated oven until tender, about 20 minutes.
- Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
- Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
- Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.
Nutrition Facts : Calories 785.2 calories, Carbohydrate 107.7 g, Cholesterol 89 mg, Fat 27.3 g, Fiber 6.2 g, Protein 30.5 g, SaturatedFat 6.3 g, Sodium 553.7 mg, Sugar 66.3 g
BRAISED CHICKEN THIGHS WITH APPLE AND BACON CHUTNEY AND ROASTED
A flavorful chicken dish that is easy to make and will impress your guests - or simply make you happy to eat it!
Provided by Coach Doc
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- place the red wine vinegar in a sauce pan over medium high heat and add in the brown sugar. Bring to a boil. Reduce heat and then simmer while other ingredients are being prepared.
- Peel and dice 4 cloves of garlic. Add to the vinegar and brown sugar mixture.
- Dice the bacon into 1/4-1/2" pieces and place it in a frying pan. Cook until crisp and then drain and set aside.
- Combine the chopped apples and bacon to the vinegar and brown sugar mixture and return to a boil, then cover and reduce heat to simmer for 30 minutes.
- Cut red potatoes into quarters or however you prefer based on size of potatoes. Place them in a baking dish and drizzle lightly with olive oil and season with salt and pepper to taste. Place in the oven for 20 minutes or until done.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper to taste. Place chicken thighs in heated skillet and cook for 7 minutes. Flip chicken and cook for another minute then reduce heat to low and cover, letting the chicken braise in the oil and juice for the next 10 minutes.
- Plate the chicken, top with chutney and place a few red potato wedges along side it and enjoy!
Nutrition Facts : Calories 697.3, Fat 35.2, SaturatedFat 10.2, Cholesterol 95.8, Sodium 554.3, Carbohydrate 74.3, Fiber 3.3, Sugar 67.6, Protein 20.8
CIDER-BRAISED CHICKEN WITH APPLES AND KALE
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Provided by Anna Stockwell
Categories Dinner Quick and Healthy Braise Chicken Kale Apple White Wine Tarragon Fall Wheat/Gluten-Free Winter Mustard
Yield 4 servings
Number Of Ingredients 13
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.
BRAISED CHICKEN WITH APPLES AND SAGE
Steps:
- Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken well, starting with skin sides down and turning over once, 10 to 12 minutes total. Transfer chicken to a plate and pour off all but 1 tablespoon fat from skillet.
- Add butter, brown sugar, apples, and shallots to fat in skillet and cook over moderate heat, stirring occasionally, until apples are browned, about 5 minutes.
- Add broth, vinegar, and sage and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered with foil, until chicken is cooked through and sauce is slightly reduced, 20 to 25 minutes.
EMERIL'S BRAISED CHICKEN THIGHS
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 13
Steps:
- Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
- Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
- Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
- Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
- Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
BRAISED CHICKEN THIGHS WITH SAUERKRAUT
Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish. Created by the staff of Food & Wine. For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or pinot gris from Alsace in France are ideal choices.
Provided by NcMysteryShopper
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
- Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
- Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
- Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.
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BRAISED CHICKEN THIGHS WITH APPLES AND WILD RICE - FOOD …
From foodandwine.com
5/5 (1)Category Chicken ThighsServings 6Total Time 1 hr 45 mins
- In a medium saucepan, warm 3 tablespoons oil over moderate heat. Add vermicelli and cook, stirring often, until lightly browned, 3 to 4 minutes. Using a slotted spoon, transfer vermicelli to a bowl. Add minced shallots and half of garlic to pan and cook, stirring occasionally, until just soft, 3 to 5 minutes. Add vermicelli, 6 cups broth, wild rice, and bouillon, and bring to a boil over high. Cover and simmer over low heat until liquid is absorbed and rice is tender, about 45 minutes. Stir in 2 tablespoons butter, 3 tablespoons chives, parsley, and 1 tablespoon thyme; season with salt and pepper.
- Preheat oven to 350°F. Season chicken with salt and pepper. In a large cast-iron skillet, heat 2 tablespoons oil over moderately high heat until shimmering. Add half of chicken to skillet, skin side down, and cook, turning occasionally, until browned all over, 8 to 10 minutes. Transfer to a baking sheet. Repeat with remaining chicken.
- Add diced apples, remaining half of garlic, and sliced shallots to skillet; cook, stirring occasionally, until just softened, about 5 minutes. Stir in flour and cook 1 minute. Stir in vinegar, scraping up browned bits from bottom of pan. Bring to a boil and cook until sauce is thickened, about 2 minutes. Stir in remaining 3 cups broth, and season with salt and pepper. Bring to a boil, then nestle chicken in sauce, skin side up. Transfer skillet to preheated oven, and braise until chicken is cooked through and very tender, about 45 minutes.
- Remove from oven and place chicken thighs on a plate. Set skillet with sauce over moderate heat and simmer until reduced by half, about 5 minutes. Whisk in cream and remaining 3 tablespoons butter until incorporated. Stir in remaining 3 tablespoons chives and remaining 1 tablespoon thyme, and season with salt and pepper. Return chicken, skin side up, to sauce.
APPLE DIJON BRAISED CHICKEN THIGHS - AHEAD OF THYME
From aheadofthyme.com
5/5 (6)Total Time 1 hrCategory ChickenCalories 451 per serving
- Preheat oven to 450 F. Pat dry each chicken thigh with a paper towel completely before adding seasoning. This helps create extra crispy skins when searing.
- Add 1 and 1/2 tablespoons olive oil, Italian seasoning, salt, and pepper in a bowl and mix well with a spoon to combine. Generously smear the seasoning mixture all over the chicken thighs, on both sides (using disposable gloves helps make clean up easier).
- Heat the remaining olive oil in a cast-iron skillet over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Place the chicken thighs with the skin side down on the skillet, and sear for 2 minutes until the skin turns brown and crispy. Flip the chicken over and cook on the other side for another 2 minutes. Remove the chicken thighs from the skillet and place them on a plate.
- On the same skillet, add chopped onions, garlic, grated apple and paprika, and stir well to combine. Cook for 2 minutes until fragrant. You should notice the onions and garlic start browning.
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