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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cider-Braised Chicken Recipe

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This recipe for Cider-Braised Chicken is from Clouse - Campbell Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs bone-in, skin on chicken pieces
Salt and Pepper
2 tsp vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
2 tsp minced fresh thyme
2 tsp all-purpose flour
1 large golden delicious, cortland or jonagold apple, peeled, cored, and cut into 3/4 inch chunks
1 cup apple cider
1/4 apple brandy
1 tsp cider vinegar
Directions:
Directions:
Brown Chicken: Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towel and season with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat until just smoking. Cook chicken, skin-side down, until well browned, about 10 minutes. Flip and brown on second side, about 5 minutes. Transfer to plate.

Build Sauce: Pour off all but 1 tbsp fat from skillet. Cook onion in chicken fat until softened, about 5 minutes. Stir in garlic, thyme, and flour and cook, stirring frequently, until fragrant and flour is absorbed, about 1 minute. Add apple, cider, and 3 tbsp brandy and bring to boil.

Roast chicken: Nestle chicken, skin-side up, into sauce and roast until whit meat register 160 degrees or dark meet registers 175 degrees, about 10 minutes. Transfer chicken to platter. Stir vinegar and remaining brandy into sauce. Season with salt and pepper. Server with sauce on the side.
Number Of Servings:
Number Of Servings:
4

 

 

 

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