Chicken With Braised Celery Cider Recipes

BRAISED CHICKEN WITH CELERY ROOT AND GARLIC

Steps:

• Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.
• Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.
• Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.
• When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.

CIDER BRAISED CHICKEN

Steps:

• Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper. Add to the pan and brown on both sides, about 3 minutes per side. Transfer to a plate and cover to keep warm.
• Add the onion to the skillet and saute for 1 minute. Add the cider and chicken stock, and cook over high heat until the liquid has reduced by half. Add the chicken to the pan, cover, and reduce heat to low. Simmer for 5 minutes.
• Remove the chicken breasts from the pan, and place on a warmed serving platter. Raise the heat to high and reduce the cider sauce until 1/4 c remains. Stir in the mustard and season with salt and pepper. Pour over the chicken and garnish with parsley.

CHICKEN WITH BRAISED CELERY & CIDER

Steps:

• Heat oven to 190C/fan 170C/gas 5. Heat the butter in a large casserole dish and brown the chicken slowly on all sides; this should take a good 10-15 mins. (Be patient, it will pay off later.) Take the chicken out of the dish, throw in the bacon and cook for 3-4 mins until starting to crisp, then add the onion, carrots and thyme and continue to cook for 4-5 mins until the vegetables soften. Stir the celery into the dish, then nestle the chicken amongst the veg, breast side down. Pour over the cider and stock, bring to a simmer, then roast the chicken uncovered for 1 hr.
• Turn the chicken the right way up and give it 30 mins more, by which point the legs should be coming away. Carefully lift the chicken from the dish. Check the seasoning of the vegetables and serve with the chicken.

FRESH CIDER-BRAISED CHICKEN

Steps:

• Heat 2 T. butter in large skillet over medium heat. Add 3 onions and cook, stirring occasionally, until soft and browned, about 12 minutes. Add prosciutto and stir. Remove to bowl. Add 4 T. butter and the apples to skillet; cook until tender and browned. Return onion mixture to skillet; remove from heat. Season with salt and pepper.
• Heat oven to 325 degrees.
• Tie chicken legs together with kitchen string. Heat oil in large Dutch oven over medium-high heat. Add chicken and brown on all sides. Remove to plate.
• Add remaining onion, the carrot, celery, garlic, bay leaf, parsley, 1 T. dried marjoram, and the thyme to the Dutch oven. Cook over high heat, stirring frequently, 2 minutes. Place chicken, breast side up, on vegetables. Pour in 1/2 cup broth; cook until reduced to glaze, about 3 minutes. Add 1/2 cup broth and reduce again to glaze. Add 1 cup broth and the cider. Heat to boiling, cover, and place in oven.
• Bake chicken until juices run clear when thickest part of thigh is pierced with knife, 45-60 minutes. Remove chicken; keep warm.
• Strain cooking juices into heavy saucepan. Boil until reduced to 1-1/2 cups, about 10 minutes. Pour 1/2 cup juices over onion mixture in skillet; heat through. Add fresh marjoram.
• Cut chicken into pieces; arrange on platter. Sprinkle with salt and pepper. Spoon onions around chicken, then spoon remaining juices over chicken.

ROAST CHICKEN WITH BRAISED CELERY HEARTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.
• Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.
• To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.