Nothing says "fall" more than a crisp yellow, red, or green apple. Make the most of this deliciously healthy fruit this fall by incorporating it into your snacks and meals. This recipe will surely have you cozying up to the dinner table time and again throughout the season.
Chicken Braised in Apple Cider
This recipe serves: 6
Preparation time : 30 minutes
Cooking time : 2 hours
2 pounds boaneless, skinless chicken thighs, or 3 pounds thighs and legs
freshly ground black pepper
4 tablespoons flour
4 teaspoons canola oil
1 carrot, coarsely chopped
1 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
1/2 cup peeled and seeded tomatoes
1 bay leaf
1 sprig fresh thyme, or 1/4 teaspoon dried
1 cup apple cider
1 cup chicken stock
3 shallots, peeled and quartered
1 cup quartered mushrooms
1 apple, peeled and cut into small wedges
1. Season the chicken with salt and pepper. Dust the chicken with flour.
2. Heat 2 teaspoons of oil in a wide, shallow pot over medium-high heat. Add the seasoned chicken and brown on all sides, about 2 minutes a side. The pan should be hot enough to brown the chicken but not burn. Remove the chicken from the pan and drain off any excess fat.
3. Turn the heat down to medium, and add the remaining oil. Add the onion, celery and carrot. Cook until the onions are soft and translucent, about 10 minutes. Turn up the heat to brown the vegetables slightly.
4. Add the tomatoes, bay leaf and thyme and cook for 2 more minutes.
5. Add the apple cider, chicken stock and chicken. Bring to a simmer and cook, uncovered, for 1 1/2 hours. Do not let it boil rapidly.
6. Strain the stew and retain the chicken and liquid. Discard the vegetables. Return the liquid to the pot and simmer to reduce its volume by half.
7. Spray a small skillet with non-stick cooking spray and heat over medium heat. Add the shallots and cook until the shallots begin to wilt, about 10 minutes. If the pan becomes too dry, add a few tablespoons of the reserved liquid. Add the mushrooms, season them with salt and pepper and cook 5 minutes more. Add the apples and cook for 2 minutes more.
8. Add the chicken, shallots, mushrooms and apples to the reduced liquid.
9. Adjust the seasoning with a generous amount of salt and pepper.
Serving Size about 6 ounces of chicken
Amount Per Serving
Protein 32 g
Total Carbohydrate 19 g
Dietary Fiber 2 g
Soluble Fiber 1 g
Insoluble Fiber 1 g
Sugar 11 g
Total Fat 9 g
Saturated Fat 2 g
Monounsaturated Fat 4 g
For an appetizer, try starting with our Butternut Squash Soup with Caramelized Onions and Apples. For more recipes, visit our sister site Foodfit.com.
Published On: October 08, 2008