Wednesday, January 5, 2011

Cider-glazed Chicken

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.

Cider-glazed Chicken
  • 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)
  1. Heat 3 tbsp oil on medium in a deep pan.
  2. Toss chicken in 1 tbsp oil and brown on both sides for 15 minutes, turning after 10 minutes.
  3. 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.
  4. Add cider, stir and add back chicken.
  5. Cover and let mixture boil on high for 30 seconds before reducing to low.
  6. Let simmer for 45 minutes.
  7. Set the chicken aside again and boil down the sauce until thickened.
  8. Pour sauce over chicken and serve.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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  1. This recipe sounds tasty and I usually have all these ingredients so I should give it a try. Thanks for commenting on the Rice Pudding, usually I just buy the generic version of a med. or long grain enriched white rice.

    I don't always get a chance to post pics before my family tears into the food, but if I manage to get a pic of the chicken before we dig in, I'll be sure to share.


  2. okay, generic medium- to long-grain makes it easy to shop for - thanks!

    (I always make everyone wait for the picture :-)

  3. I like your ingredients, they would be good together on just about anything! Have a great weekend! Miriam@Meatless Meals For Meat Eaters

  4. I like your changes to the recipe, and think that the modifications look great! Thanks for sharing this week :)

  5. I like to prepare food quickly, but I'd gladly wait 45mins to eat this, assuming I can cook well enough for it to look like the photo.

  6. Totally worth the time. The picture doesn't do it justice. My food photography isn't great. My 13 declined submissions to Foodgawker is a testament to that.


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