Wednesday, May 05, 2010

Apple Cider Chicken

Sunny Anderson seems to have a LOT of good looking uncomplicated recipes that normal humans would eat! Sometimes of the recipes I've found for other chefs had me wondering who their target audience actually was, but I think Sunny's target audience is ME! I made Apple Cider Chicken

Apple Cider Chicken

Apple Cider Chicken
Courtesy Sunny Anderson

2 tablespoons olive oil
2 tablespoons butter (skipped this since I didn't think it needed both oil and butter)
4 boneless, skinless chicken breasts (about 2 pounds) (I made two breasts but didn't halve the sauce ingredients)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped (for the Netherlandians- Albert Heijn has zoete uien or you can find them at most markets)
1 Granny Smith apple, cored and sliced into 1/4-inch wedges (peeled mine and added an extra apple)
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider (I used some unfiltered apple juice since I think it's basically the same thing... can anyone confirm or deny this? "Cider" here is alcoholic).


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.

The Verdict: YUM! I'm not always in the mood for fruity sweet with my meat, but this really hit the spot. I think it would be a wonderful sauce to put on pork chops too!


Irishangell said...

cider anywhere is alcoholic otherwise its just apple juice. the alcohol should burn off though in the cooking

4 Lettre Words said...

It sounds really good!

Sarah said...

Yum! I agree that she had some down to earth recipes. So good to find some of these out there :) Makes me want a Granny Smith.

Julie Schuler said...

I'm always a little leery of fruited meats, but this one doesn't sound too sweet. I would like to try it with the cider. I bet if you threw some shredded cabbage in, that would be good, too.

brainella said...

Do you remember the Brady Bunch episode when Peter walked around saying, "Pork sauce" in that weird voice? :)

This post totally reminded me of that. The recipe sounds great.

Meal Planning with Connie said...

Oh, this looks good! I love to watch Sunny's show, too! Real recipes that I might actually make!
I hope you are having a great week!

Christi said...

In the US the difference between apple juice and apple cider are unregulated, somebody told my mom years ago (I think from Mott's) that their company sold the same thing as apple cider and apple juice. Some people just liked the idea of "cider" better. You can also get unfiltered cider in the fall and winter. And then there is "hard cider" which is the fermented stuff.

I would imagine that the alcohol would mostly cook off so it would still probably be good with the hard cider - then again, I like cooking with wine.

I am like you, I don't usually like fruit mixed with my meat but this does sound good. I like doing a wide variety because I don't want my kids (and husband) to be picky eaters.

Nicolle said...

That sounds delicious. I also love her cooking show. She is real and down to earth. :)

Susie said...

I think your picture is better than mine.

Melinda Cornish said...

I just made this with pork and it is really good!

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