 |
|
|
|
|
|
|
| |
|
|
| CIDER-BRAISED
CHICKEN |
| (click
for printable version of this
recipe) |
| This one skillet
chicken recipe is easy and tasty.
The apples were very complimentary
to the chicken. The skillet stuffed
Onions shown in the picture will be
featured next week. |
|
| TOOLS: |
•
Chicken Fryer (11"
skillet)
•
Cutting Board
•
Knife
•
Apple corer
•
Meat Thermometer
|
|
| INGREDIENTS: |
•
3 lbs bone-in skin on
chicken pieces (I
used thighs)
•
2 tsp vegetable oil
•
1 medium onion,
chopped fine
•
2 garlic cloves,
minced
•
2 tsp fresh thyme,
minced
•
2 tsp all-purpose
flour
•
1 large Golden
Delicious Apple, peeled,
cored & cut into
3/4" pieces
•
1 cup apple cider
•
1/4 cup Apple Brandy
(Plain Brandy or
Cognac may be used)
•
1 tsp apple cider
vinegar |
|
|
 |
|
| (CLICK
ANY PICTURE TO
ENLARGE) |
|
|
|
| PREPARATION: |
Brown
Chicken. Adjust oven rack to middle
position and preheat to 450 degrees
F. Pat chicken pieces dry with paper
towels and season with salt &
pepper. Heat oil in large, oven
proof skillet (chicken fryer) 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 white meat registers
160 degrees (or dark meat 175
degrees), about 10 minutes. Transfer
chicken to platter. Stir vinegar and
remaining brandy into sauce. Season
with salt and pepper. Serve, passing
sauce at table.
HINTS: I could not find the
Apple Brandy in my area so I used
Green Apple Vodka in my recipe and I
don’t feel it gave the needed
sweetness that a brandy or cognac
would have added. If you don’t have
the skillet hot enough or if it is
too hot, your chicken will stick, so
pay close attention to that,
especially with the skin side down.
The taste will be there but you
won’t have the “presentation”. |
 |
| (CLICK ANY
PICTURE TO ENLARGE) |
 |
|
|
|
|
|
|
