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  • Chicken Braised With Cider And Apples

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    Chicken Braised With Cider And Apples
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 kg chicken (breasts, legs, thighs)
    • 1 Tbsp. vegetable oil
    • 1/2 c. onion, diced
    • 1/2 x cinnamon stick
    • 1 tsp garlic, crushed
    • 1 tsp honey
    • 2 c. apple cider
    • 100 gm French onion soup mix
    • 1 c. apples, Granny Smith salt, pepper
    • 2 tsp parsley, minced
    • 1 c. cream
    • 2 x apples, Granny Smith
    • 40 gm butter
    • 2 tsp sugar (caster)

    Directions

    1. Peel, core and dice apple.
    2. Dissolve soup fold in 1/2 c. cool water.
    3. Season the chicken.
    4. Heat oil in a pan, add in chicken and lightly brown all over. Place in casserole dish. Add in apple, onion and garlic to pan and cook gently 2-3 min to soften. Stir in honey, soup mix and cider. Add in the cinnamon stick, bring to the boil and simmer 2 min.
    5. Pour over chicken, cover and cook 180C/380F for 1 hour.
    6. Remove the chicken from dish and keep hot. Add in cream to the cooking liquid and reduce to correct consistency. Season well, remove cinnamon and pour sauce back over chicken, sprinkle with minced parsley.
    7. Serve with glazed apples, buttered spinach and rice pilaf.
    8. Glazed apples:Peel, core and cut the apples into 8 segments. Heat butter in pan and saute/fry the apple pcs till they take on some colour (3-4 min). Add in the sugar and continue to cook till well glazed and sugar begins to caramelise. Season with grnd black pepper.

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