Apple Cider Chicken With Noodles Recipes

APPLE CIDER CHICKEN

Steps:

• Season chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 3 minutes per side. Remove chicken from skillet and set aside.
• Reduce heat to medium. Add the remaining 1 tablespoon oil, apples, shallot and thyme to the pan. Cook, stirring, until softened, 2 to 3 minutes. Add apple cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
• Return the chicken and any accumulated juices to the pan; adjust heat to maintain a simmer. Cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 3 to 4 minutes. Transfer the chicken to a platter. Stir sour cream, parsley and the remaining 1/4 teaspoon each salt and pepper into the sauce. Spoon the sauce over the chicken.

EASY APPLE CIDER CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk apple cider, brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl.
• Place chicken breasts in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

APPLE CIDER CHICKEN WITH NOODLES

Steps:

• Melt butter in a large skillet over medium heat; cook and stir apples until lightly browned, 5 to 10 minutes. Sprinkle brown sugar over apples and cook until apples are tender, about 5 minutes more. Transfer apples to a plate.
• Arrange chicken on a sheet of waxed paper; season both sides with cinnamon, salt, and pepper. Melt remaining butter in the same skillet and cook chicken until browned, 2 to 3 minutes per side. Transfer chicken to a plate.
• Cook and stir onion in the same skillet used for chicken until tender, 5 to 10 minutes. Stir cider and vinegar into onion, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 2 minutes.
• Return chicken to onion mixture, spooning cider sauce over chicken and cook until chicken is no longer pink in the center and the liquid is reduced by half, 5 to 10 minutes more. Spoon apples into chicken mixture and cook until apples are warmed, 2 to 3 minutes.
• Arrange noodles on plate, top with chicken, and spoon sauce over chicken.

APPLE CIDER CHICKEN

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

CREAMY CHICKEN NOODLE SOUP WITH APPLES

Steps:

• Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
• Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
• Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
• Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.

CHICKEN WITH APPLE CIDER SAUCE

Steps:

• Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
• Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
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APPLE CIDER CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 420F.
• . Pat dry each chicken breast with a paper towel completely before adding seasoning. This helps create extra crispy skin when searing and roasting.
• Season the chicken. In a small bowl, combine olive oil, paprika, salt and pepper in a small bowl and mix well with a spoon to combine. Generously smear the seasoning mixture over the chicken breasts and let it rest on a clean plate for at least 15 minutes.
• Sear the chicken. Heat an oven-safe or cast-iron skillet on the stove for 5 minutes over medium high heat. Once the skillet is sizzling hot, sear the chicken breasts by placing them skin side down until the skin turns brown, about 4-5 minutes. Transfer the chicken breasts on a plate to rest.
• Prepare apple cider sauce. On the same skillet, turn down the heat to medium and add apple cider, butter, mustard, brown sugar, and soy sauce. Stir to combine. Bring the sauce mixture to a simmer and stir until it forms a smooth texture. Remove from heat and transfer the chicken breasts back to the skillet with the skin side up.
• Prepare butternut squash. In a large mixing bowl, add butternut squash, sliced apples, thyme, and remaining tablespoon of olive oil. Toss to combine. If using frozen butternut squash, make sure to defrost first and pat dry to remove excess water. Transfer the butternut squash and apple mixture to the skillet and spread it around the chicken.
• Bake. Transfer the entire skillet into the preheated oven and bake for 20 minutes until the skin is crispy and golden brown and the internal temperature for the chicken reaches 165F on a meat thermometer.
• Serve. Serve the chicken and butternut squash on a plate and drizzle some apple cider sauce from the skillet on top.

APPLE CIDER CHICKEN THIGHS

Steps:

• Season your chicken thighs with some sea salt and pepper. In a shallow dish, add the flour and dredge your chicken thighs firmly on both sides, shaking off the excess flour; set aside.
• In a small saucepan add your apple cider, rosemary sprig, mustard seeds, Dijon mustard, and garlic; whisk well to combine. Place the saucepan over medium-low heat and bring to a low boil. Simmer until liquid is reduced by half, about 10 minutes.
• Once your sauce is done, remove the rosemary sprigs and discard them.
• Heat a heavy-bottomed skillet over medium heat, add in the oil, and heat until sizzling.
• Once hot carefully add the chicken thighs and sear each side until nicely golden brown about 4-5 minutes on each side.
• Set chicken aside on a plate.
• In that same preheated skillet, add in your diced onions and cook until just softened.
• Pour in your apple cider sauce and using a wooden spoon gently stir to incorporate the brown bits from the bottom of the pan.
• Bring this sauce to a boil, then reduce the heat to a medium-low.
• Return your browned chicken thighs back to the skillet and simmer for 8-10 minutes, or until chicken is cooked through and the sauce is nicely thickened.
• Enjoy!

CHICKEN WITH APPLES & CIDER

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. In a small bowl, mix 2 Tbs. of the cider, 1 Tbs. of the mustard, 1 Tbs. of the tarragon, 2 tsp. of the parsley, the butter, 1/2 tsp. salt, and 1/8 tsp. pepper. Scatter the carrots, fennel, and onion over the bottom of a metal, glass, or ceramic baking dish that measures about 10x15x2 inches. Arrange the chicken pieces, skin side up, on top of the vegetables. Brush the cider-mustard mixture over the chicken pieces and roast for 30 minutes. Meanwhile, in a small bowl whisk the remaining 1/2 cup cider, 1 Tbs. mustard, the crème fraîche, and cornstarch. Whisk in the chicken broth, vinegar, and 1/2 tsp. salt. Remove the pan from the oven and reduce the temperature to 375°F. Pour the crème fraîche mixture around the chicken and then scatter the apples around. Return the pan to the oven and roast until the vegetables and apples are tender and an instant-read thermometer registers 165°F in several pieces of chicken, 20 to 30 minutes. Transfer the chicken to a warmed platter. Use a slotted spoon to arrange the vegetables and apples around the chicken. Sprinkle with a little salt and the remaining 1 tsp. tarragon and 1 tsp. parsley. Tilt the roasting pan so that the juices gather in one corner. With a large, shallow spoon, skim as much fat as possible from the pan sauce. Season the sauce to taste with salt and pepper and pour into a pitcher to pass at the table.