Sunday, September 22, 2019

Cider-Braised Chicken with Bacon and Apples

Autumn comfort food...this Cider-Braised Chicken is cooked in apple cider, bacon and apples. Would go great with a savory bread pudding and a side of Delicate Squash with Parmesan and Honey. Serves 4 Total Time: under an hour.


2 tablespoons olive oil, divided
2.5 lbs boneless skinless chicken thighs, trimmed and butterflied
1 large green apple, cored and sliced into 1/2” wedges
1 large red apple, cored and sliced into 1/2” wedges
3 oz bacon (5 slices) cut crosswise into 1/4” slices
1 yellow onion, diced
1 clove garlic, minced
1/2 cup brandy
2 cups apple cider
2 tablespoons whole-grain mustard
1/4 cup heavy whipping cream
1 tablespoon fresh sage, finely chopped
Salt and pepper, to taste


In your braiser pan on med/high add 1 tablespoon olive oil and cook your bacon until crispy tender. Remove to a paper towel covered plate.

Chicken: in the same braiser pan add the remaining oil on med/high heat. Pat your chicken dry with a paper towel and season generously with salt and pepper. When oil is shimmering add the chicken and cook until brown on both sides, about 5-6 minutes each side. (Cause BROWN FOOD IS GOOD!) Remove to a plate. Remove most of the oil in the braiser pan.

In the same pan add your onions and scrape the fond on the bottom of the pan and cook the onions until they start to brown, cause...

Add in your apples and garlic mix well and cook about 5 minutes. Pour in the brandy and flambé! Let the brandy totally burn out before you stir again. Add in the apple cider, mustard and cream. Season with sage, salt and pepper. Add the chicken back in, cover and cook 5-7 minutes or until chicken is cooked through. Uncover and stir in bacon. Serve immediately.

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