Best 4 Chicken With Apple Cider Sauce Recipes

CHICKEN WITH APPLE, ONION AND CIDER SAUCE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
• Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
• Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.

APPLE CIDER CHICKEN

Steps:

• Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F.
• Add the Brussels sprouts, apples, red onion and rosemary sprigs to a baking sheet and toss with the olive oil, ½ teaspoon salt (or to taste) and a ¼ teaspoon pepper. Spread in a single layer and roast on the upper oven rack, flipping halfway through, until tender and browned, 25 to 30 minutes.
• Meanwhile, heat 2 tablespoons butter in a large ovenproof skillet over MEDIUM-HIGH heat. Pat the chicken dry with paper towels and then season on both sides with remaining 1 teaspoon salt, remaining ½ teaspoon pepper, the chopped rosemary and thyme. Add the chicken to the skillet and cook until well browned on the bottom, about 5 to 6 minutes. Flip and cook 4 more minutes, then pour 1½ cups cider into the skillet around the chicken. Transfer the skillet to the lower oven rack and roast until internal temperature of the thickest piece measures 165 F when measured with an instant read thermometer, about 10 to 12 minutes.
• When the Brussels are fork tender, remove the baking sheet from the oven. Remove and discard the woody rosemary sprigs and toss the veggies and apples with a spatula. Lay a sheet of foil loosely over the top to keep them warm while you finish the chicken.
• After removing the chicken from the oven, transfer it to a cutting board to rest and return the skillet to MEDIUM-HIGH heat. Simmer for 2 minutes to reduce the cider slightly. Reduce heat to MEDIUM-LOW and whisk in the Dijon. Add the remaining 1 tablespoon butter and the vinegar and stir constantly until the butter has melted into the sauce. Combine the remaining ¼ cup apple cider with the cornstarch in a measuring cup and whisk it into the sauce. Continue to cook on LOW until the sauce has thickened. Taste and season with additional salt and pepper, if needed. Remove the pan from the heat.
• Slice the chicken (if desired) and return it to the skillet with the sauce. Serve the chicken with the veggies and apples, spooning some of the sauce over the top of both.

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

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.

SKILLET APPLE CIDER CHICKEN

Steps:

• Season chicken thighs with salt and set aside.
• Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides, 7 to 10 minutes. Transfer to a plate and set aside.
• Place bacon into the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and drain excess grease from the skillet.
• Add onion to the skillet and cook over medium heat until soft, 5 to 7 minutes. Pour in 1 cup chicken broth and 1 cup apple cider. Cook until reduced by 1/2, about 10 minutes. Add cooked bacon, apples, sage, and thyme; let simmer for 2 minutes. Add remaining chicken broth and cider.
• Return chicken to the pan, reduce heat to medium-low, and cook and stir until chicken thighs are no longer pink in the centers, about 15 minutes.
• Transfer chicken to a serving platter. Remove the pan from heat and add butter, swirling to combine with sauce. Pour over chicken.