I'm always looking for good chicken recipes for Friday nights.
In September I started following the Food Floozie blog, and there are tons of gems. The most memorable so far are an insane kugel with cherries and chocolate (that I have yet to attempt) and a chicken dish cooked in cider.
In late September, at the grocery store to buy ingredients for a Thai basil chicken recipe, I was confronted by a freebie booth giving away samples of pumpkin pie and cider. The samples were okay, and then I started thinking about the cider. Then I started to think about how Meredith probably won't like all of that garlic in the Thai basil chicken, and maybe I should wait until after the baby is born and Meredith likes garlic again. Then I started to think about the cider chicken recipe.
Then I walked away with half a gallon of cider.
I didn't have herbs de Provence or bone-and-skin-on chicken on hand, but I improvised a bit and the result was excellent. I imagine following her recipe to the letter would have tasted even better, but I'll save that for another time.
- 3+1 tbsp oil
- 4 chicken breasts (boneless, skinless, cut in half)
- 1 tsp fresh ground black pepper
- 1 small onion, minced
- 1 tbsp dijon mustard
- 3 tbsp cider vinegar
- 1 tbsp fennel seeds
- 1 tbsp rosemary
- 1 tsp thyme
- 1 cup apple cider (use apple juice for gluten-free)
- Heat 3 tbsp oil on medium in a deep pan.
- Toss chicken in 1 tbsp oil and brown on both sides for 15 minutes, turning after 10 minutes.
- Set the chicken aside in a separate bowl and saute onion in remaining oil for 1 minute. Add mustard, vinegar, fennel, rosemary and thyme and stir.
- Add cider, stir and add back chicken.
- Cover and let mixture boil on high for 30 seconds before reducing to low.
- Let simmer for 45 minutes.
- Set the chicken aside again and boil down the sauce until thickened.
- Pour sauce over chicken and serve.
Try other tasty recipes