Fwd: Sweet Savvy Recipe #221 - Ciderhouse Apple Chicken

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debraTo: cyndikrallSent: 11/14/2008 7:53:04 A.M. Pacific Standard TimeSubj: Sweet Savvy Recipe #221 - Ciderhouse Apple Chicken

 

 

 

14 November 2008 Greetings!

I bought some apple cider for a recipe, and had some left over, so I started looking around for another recipe that uses apple cider. I ran across several different versions of recipes that cook chicken in apple cider, so I decided to take the best of each and make my own. I liked this idea of chicken and apples. When I lived in California, I used to buy chicken apple sausages (which are still my favorite) and cook them in apple cider. Yum! So chicken and apples had happy associations for me. Wow! This is by far the best chicken dish I have ever made. Really. My husband agreed. It's easy enough for everyday and nice enough for a dinner party. The chicken just flakes apart with a fork, no knife needed. And it's naturally sweet from apples. I served this with swiss chard, chopped and sauteed in a bit of butter with a sprinkling of nutmeg. It was a perfect autumn meal for a rainy evening. CIDERHOUSE APPLE CHICKEN makes 4 eervings 2 1/2 lbs chicken with bones (I used about 1 1/2 lbs boneless, skinless breasts, but you can also use thighs or assorted pieces)salt and pepper2 tablespoons butter1 cup good quality, fresh apple cider2 cloves garlic2 medium yellow onions1 medium green apple1/2 teaspoon Dijon mustard1/2 cup cream (I think you could substitute coconut milk, but haven't tested it)fresh parseley

 

If you are using chicken breasts, cut them into large chunks, about 2"x2". If you are using pieces, leave wings and legs whole and cut breasts into three pieces. Season with salt and pepper. Melt the butter in your largest skillet, and lay out the pieces of chicken in a single layer. If they don't all fit, do this in batches. On high heat, cook until brown on both sides. Pour the cider into the pan, and finely grate in the garlic cloves (if you don't have a fine grater like a microplane, you can also use a garlic press or chop very fine). Slice the onions and apple (leave skin on but remove core) and lay slices on top of the chicken. Cover and simmer for 45 minutes. Remove chicken, apples, and onions from pan into a bowl, and cover to keep warm. Add mustard and cream to pan juices. Cook for a few minutes on high heat, stirring constantly, until the mixture thickens. Add chicken, apples, and onions back into the pan and stir to coat with sauce. Serve to warm dishes and sprinkle with parseley.

 

 

for more recipes and information on sweeteners and health, visitsweetsavvy.com got a question? want to share a recipe?, visitSweet Savvy Q & A Blog links to websites that sell natural sweeteners

 

SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

 

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[Guest guest]

>

> CIDERHOUSE APPLE CHICKEN

 

thanks, that looks great.

 

My sister and I came up with a good and easy pork loin roast glaze,

adapted from one we had at a B & B on a recent trip. At the B & B they

put this on link sausage.

 

Mix apricot preserves, hot spicy mustard and fresh rosemary. Slather

it on the roast, reserving some to serve with the roast. Bake as

needed for the size of the roast. We baked fairly long at a

relatively low temp-325 or 350. It came out juicy and tender.

 

Ellen

[Guest guest]

That sounds really good! I tend to just cook pork shoulder in the crock pot, and then shred it up for various uses.

 

Cyndi

 

 

In a message dated 11/14/2008 12:58:49 P.M. Pacific Standard Time, stringweaver writes:

 

 

 

 

>> CIDERHOUSE APPLE CHICKENthanks, that looks great.My sister and I came up with a good and easy pork loin roast glaze,adapted from one we had at a B & B on a recent trip. At the B & B theyput this on link sausage.Mix apricot preserves, hot spicy mustard and fresh rosemary. Slatherit on the roast, reserving some to serve with the roast. Bake asneeded for the size of the roast. We baked fairly long at arelatively low temp-325 or 350. It came out juicy and tender.Ellen Get the Moviefone Toolbar. Showtimes, theaters, movie news more!