Braised Apples With Saffron And Cider Recipes

BRAISED CHICKEN THIGHS AND APPLES

Steps:

• Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
• Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
• Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.

BRAISED RED CABBAGE WITH APPLE AND ONION

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

APPLE PICKING BRAISED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
• Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
• Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
• Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
• Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.