Apple Cider Chicken - Wine Dine With Jeff

INGREDIENTS

  • 1 3/4 LB of chicken breast boneless skinless ( I used 4 small chicken breasts)
  • 2 Tablespoons of olive oil
  • 1/2 Cup of chopped shallot
  • 2 Large Fuji apples core seeds removed
  • 1 Tablespoon of butter
  • 1/2 Cup of apple cider
  • 1/2 Cup of chicken stock
  • 1 Tablespoon of Dijon mustard
  • 1 Tablespoon of fresh rosemary
  • 1 Teaspoon of fresh thyme
  • 1/8 teaspoon of grated nutmeg
  • Salt and Pepper to taste

Directions

  • 1. I love the flavors of savory and sweet and this Apple Cider Chicken Skillet fits the bill perfectly. Nothing screams the start of fall like simmering sweet apple cider and freshly picked apples with the smell of rosemary all throughout the kitchen. This apple cider chicken skillet is a healthy, simple meal takes just One pan and is ready in just a few minutes. I like to use a sweet apple like Fuji not a baking apple like granny smith that are tart. If you happen to be the lucky one with apples growing in the back yard that is the best. Just a few ingredients and this Chicken Apple Cider Skillet is ready to serve.
  • 2. I am using a Dutch oven skillet but you can use any sauté pan or skillet. Add olive oil and turn the burner onto medium high heat. Salt and Pepper both sides of the chicken breast. When the oil starts to shimmer add the chicken breast to the pan. Sear the chicken for 5 minutes on the first side then flip and cook for another 4 minutes browning both sides of the Chicken. Pull the chicken out of the pan and side aside the chicken will not be fulling cooked through at this time we will finish cooking the chicken in the apple cider sauce.
  • 3. Chop up the shallot and remove the core and seeds from the apple. I like to cut the apple in half then will my chef's knife cut the apple in half again with 4 remaining pieces. Take your chef's knife or pairing knife cut on a diagonal and the core and seeds will come right out very easy. Then I leave the skin on and cut each quarter into 3 pieces. I like to use sweet firm apples in this recipe like a Fuji apple.
  • 4. Using the same skillet with the brown bits of chicken on the bottom turn the burner down to medium heat and add the butter I think apples and butter are a perfect combination. Add the chopped shallot and stir into the melted butter then add the apples and sauté them for 3 minutes. You will see the Apples and shallot start to caramelize and slightly turn light brown because of the browned milk solids from the butter.
  • 5. Then add the apple cider and chicken stock. With your spatula and the help of the liquid scrape up all the brown bits on the bottom of the pan. The sauce will be very runny at this time. We need to add the emulsifier and that is the Dijon mustard, stir into the liquid. Turn up the heat to a medium high and you want to bring the sauce to a medium boil and reduce the sauce for 4 minutes.
  • 6. After the sauce has reduced add fresh rosemary and thyme. With a micro plane grate the nutmeg into the sauce. Nuzzle the chicken so that it is sitting in the apple cider sauce. Turn the sauce down to a medium low with a slight simmer and cook the chicken for another 5 minutes until the chicken is cooked all the way through at 165 Degree Fahrenheit. If you like the chicken fork tender place a lid on the skillet and let is simmer this will also keep more of the sauce if you cover the skillet. The Rosemary and Thyme is cut up fine into the sauce, the rosemary sprigs you see is for presentation only.

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