ROASTED CIDER-GLAZED CHICKEN WITH APPLE AND RED CHILE MOLE
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- For the apple and red chile mole: Heat the oil in a medium Dutch oven over medium-high heat. Add the garlic and onions and cook until slightly softened, about 3 minutes. Add the ancho powder, allspice, chiles de arbol, cloves, apples and cinnamon sticks and some salt and pepper. Cook, stirring, for about 3 minutes. Stir in the chipotle puree, then the almonds, tortilla chips and raisins. Add the chicken stock, 1 cup of the apple cider, the tomatoes and cider vinegar. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes.
- Stir in the brown sugar, honey and maple syrup and cook, stirring, another 10 minutes. Stir in the chocolate to melt. Remove the cinnamon sticks and discard. If the mixture seems too thick to blend easily, add a little extra cider. Transfer the mixture to a blender and, starting on very low speed, blend until smooth. Again, if the sauce seems too thick, thin it with a bit more cider. Return the sauce to the pot and cook very gently for another 10 minutes. Taste and adjust the seasoning as needed. Cover to keep warm while you cook the chicken.
- For the roasted cider-glazed chicken: Preheat the oven to 400 degrees F.
- Season the chicken on both sides with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer. Working in batches if necessary to avoid crowding the pan, add the chicken skin-side down and cook until the fat renders and the skin begins to turn golden brown. Turn, cook for a few minutes to start browning the second side, and then transfer to the oven.
- While the chicken cooks, whisk together the cider, honey and thyme in a small saucepan over medium heat. Bring to a boil, and then remove from the heat.
- After the chicken has cooked for about 10 minutes, brush with the glaze. Continue to cook, brushing with glaze occasionally, until the chicken reaches 160 degrees F on an instant-read thermometer, about 15 minutes total for the breasts, 20 to 25 minutes for the thighs and drumsticks.
- Ladle some of the mole onto a platter and top with the chicken pieces. Spoon some more mole over the top, sprinkle with scallions and serve.
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.
CIDER-ROASTED CHICKEN
I'VE never shared this recipe before, even with members of my own family. I use it only for special occasions such as Christmas. I found the recipe in the first real good cookbook I owned, and my six children love it. I've also been inspired to enter cooking contests and have won several times. -Mary Dunphy, Stephenville, Newfoundland
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours. , Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often. , Add tomatoes to the pan. Bake 30 minutes longer or until a thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired.
Nutrition Facts : Calories 724 calories, Fat 44g fat (16g saturated fat), Cholesterol 182mg cholesterol, Sodium 386mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 50g protein.
CIDER-ROASTED CHICKEN
This came from the latest issue of Cooking Light magazine. It requires overnight brining so plan on the extra time to prepare it.
Provided by Jo Coburn
Categories Chicken
Time P1DT1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 5 ingredients in a pan and bring to a boil.
- Stir until all salt is dissolved.
- Remove from heat and cool completely.
- Remove and discard giblets and neck from chicken, rinse with cold water and pat dry.
- Pour brine into a two gallon ziplock plastic bag.
- add chicken and seal.
- Refrigerate 8 hours or overnight, turn the bag occasionally.
- Preheat oven to 400 degrees.
- Bring 2 cups of cider to a boil in a small saucepan over medium-high heat.
- Cook until reduced and thickened to approximately 1/4 cup (15 min).
- Set aside.
- Remove chicken from bag; discard brine and pat chicken dry.
- Place onion, parsley, and garlic into cavity.
- Place chicken on rack of broiler pan and bake for 1 hour and 30 minutes or until meat thermometer registers 175 degrees.
- Do not turn off oven just yet!
- Carefully remove and discard skin.
- Baste chicken with half of reduced cider and then return to oven for ten minutes.
- Remove from oven, baste with remaining cider and then transfer chicken to a platter.
- Separate fat from drippings and serve au jus over chicken.
Nutrition Facts : Calories 489, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 3723.3, Carbohydrate 3.5, Fiber 0.6, Sugar 0.8, Protein 38.1
CIDER-BRINED GRILL-ROASTED CHICKEN WITH GRILLED APPLES AND SAGE
Adapted from "Williams-Sonoma New Flavors for Chicken", by Rick Rodgers (Oxmoor House, 2008).
Provided by zeldaz51
Categories Chicken
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brine the bird: In a small nonreactive saucepan over medium heat, combine the cider, table salt, the 2 Tbs. chopped sage, the rosemary, peppercorns and bay leaf and bring to a boil, stirring to dissolve the salt. Pour the brine mixture into a large, deep nonreactive bowl and let cool slightly. Stir in the ice water. Add the chicken, submerging it completely. Cover and refrigerate for at least 4 to 6 hours.
- Soak the wood chips in cold water to cover for at least 30 minutes or up to 2 hours. Drain the wood chips before using.
- Prepare a grill for indirect grilling over high heat. Sprinkle the drained wood chips over the coals or use a wood-chip smoker box on the gas grill. Replace the grill grate and lightly oil it.
- Remove the chicken from the brine and discard the brine. Place the chicken, breast side up, on the cool side of the grill. Cover the grill and cook the chicken until an instant-read thermometer inserted in the thickest part of the breast, away from the bone, registers 160°F, about 1 1/4 hours. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 minutes before carving it. Grill the apples while the bird rests.
- Peel and core the apples and quarter each apple lengthwise. Toss the apples with the 2 teaspoons oil to coat. Place the apples on the hot side of the grill and cook, turning occasionally, until seared with grill marks on all sides and tender-crisp, about 5 to 10 minutes. Transfer to a warmed serving bowl. Add the 2 teaspoons chopped sage and the butter to the apples and toss to coat. Season with kosher salt and pepper.
- Arrange the apples on the platter around the chicken. Carve the chicken and serve immediately. Serves 4.
Nutrition Facts : Calories 801.5, Fat 56.2, SaturatedFat 17.1, Cholesterol 251.4, Sodium 14402.7, Carbohydrate 14, Fiber 3, Sugar 9.5, Protein 57.8
CIDER-BRAISED CHICKEN
Provided by Melissa Roberts
Categories Fruit Juice Milk/Cream Chicken Braise Quick & Easy Lunch Apple White Wine Fall Winter Sage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
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.
APPLE CIDER-RANCH ROASTED CHICKEN
I was experimenting with beer can chicken without the beer. This turned out great and it's very easy to make!
Provided by Kathy
Categories Meat and Poultry Recipes Chicken Baked and Roasted Whole
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Rinse chicken and remove insides; dry off with a paper towel.
- Combine ranch dressing mix, granulated garlic, poultry seasoning, paprika, and cayenne for rub in a bowl.
- Rub chicken with oil. Put 1/3 cup apple cider, onion wedges, and fresh garlic inside the chicken, using onions to block the opening. Sprinkle rub all over using a teaspoon; be sure to coat legs and under wings.
- Place chicken on a stand-up roasting rack and set into a deep baking dish. Pour in remaining apple cider and ranch dressing mix.
- Roast in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven, cover tightly with foil, and let sit for 10 minutes before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 14.3 g, Cholesterol 96.9 mg, Fat 22 g, Fiber 1.4 g, Protein 31.7 g, SaturatedFat 5.5 g, Sodium 508.6 mg, Sugar 6.5 g
CHICKEN IN CIDER
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Boil the cider until it is reduced to one-half cup. Set aside.
- Heat oil in a skillet, add the chicken pieces and brown them over medium high heat. Remove chicken to a dish as it is browned. Lower heat.
- Saute ginger, onion and apple for several minutes, until lightly brown. Stir in the curry powder and the half cup of concentrated cider, the lime juice and raisins.
- Return chicken to the pan and baste with the sauce. Season with salt and pepper, cover and cook for about 25 minutes and serve with rice.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 25 grams, Carbohydrate 24 grams, Fat 39 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 928 milligrams, Sugar 17 grams, TransFat 0 grams
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- Combine first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour the brine into a 2- gallon zip-top plastic bag. Add the chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
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- Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
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