Chicken braised with apples and cider

Chicken Braised with Apples and Cider

Spice Mixture:
1 tsp cracked Fennel
1 tsp cracked coriander
2 tsp chopped fresh thyme
tsp cracked black pepper

6-8 Chicken Supremes
1 tbsp. vegetable oil
2 tbsp. butter
2 royal gala apples, peeled and diced into 1/2 inch cubes
1 cup apple cider
1/2 cup whipping cream
1 tbsp. lemon juice
2 tbsp. chopped parsley
salt and freshly ground pepper

Preheat over to 300F

Combine the spice mixture. Reserve 1 tsp spice mixture and season chicken all over with remaining mixture, adding a little inside.

Heat oil and 1 tbsp. butter in an ovenproof casserole over medium-high heat. Brown chicken about 2 minutes per side or until golden. Remove from pan. Discard fat and wipe out pan.

Add remaining butter and apples to pan and sauté for 2 minutes, or until tinged with gold. Pour in cider and cider vinegar, add remaining spice mixture and bring to boil. Boil for 1 minute.

Return chicken to casserole, cover and bake for 1 hour. Remove lid and bake 15 minutes longer or until juices run clear.

Remove chicken and apples from casserole. Add cream to sauce and bring to boil. Boil for 2 minutes or until sauce begins to thicken. Add lemon juice, reserved apples an chervil and simmer for 1 minute more. Season with salt and pepper to taste. Serve chicken pouring sauce over the top, and surround with apples.

(based on a recipe from Food & Drink Magazine)

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