September 28, 2007
Cider Braised Chicken
Cider Braised Chicken with Apple Compote and Balsamic Reduction
a Jennifer original
4 chicken thighs
salt and pepper
1 1/2 cups apple cider
1 apple, peeled and cut into 1/2 inch cubes (I used a Greening)
1 shallot, diced
1 tsp sage
1 TBSP balsamic vinegar
1/4 cup chopped pecans, toasted
Warm cider over medium heat in skillet. Season the chicken thighs with salt and pepper. Braise chicken in covered skillet for 25 minutes, turning halfway through. Remove chicken and cover to keep warm.
Add apple, shallot and sage to same skillet. Simmer uncovered 10 minutes until nearly all liquid is reduced. Add balsamic vinegar and simmer one minute more. Serve over chicken sprinkled with toasted pecans.
Notes: It was a bit more balsamic tasting than I had planned, so I'd pull that back next time or add it earlier. Overall, though, I really liked how this came out. And I got use up another apple from the orchard trip. Only 20 or so to go!
Posted by Jennifer at September 28, 2007 9:43 PM
This sounds marvelous! Did you brown off the chicken before braising?
Kat and I make a similar dish called Maple Cider Chicken (Maine Ingredients, 1996), although the chicken is floured and sauteed, the sauce is made with a touch of maple syrup and cider vinegar (as well as cider), and apple slices are poached separately in cider before serving atop the chicken. I love the addition of toasted pecans; I may have to try that next time!
This was really delicious, and the chicken came out tender and perfect. Yum. I agree though that it'd be even better if the balsamic was toned down just a bit, to better let the other flavors shine through.
Actually, no, I didn't brown the chicken before-hand. I did trim off most of the fat, though, even though I left the skin because I find it a guilty pleasure.
Notes from 1/7/2008 - Added 2 oz. shredded pancetta at the same time as apples, shallots, and sage. Did not season with salt to compensate. Nice alteration.