Apple CIder-Brined Chicken With Sage Pan Gravy
- Ready In:
- 9hrs 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 4 cups apple cider
- 6 cups water
- 1⁄2 cup plus 1 tsp. kosher salt, divided
- 1⁄2 cup light brown sugar, firmly packed
- 2 apples, cored and chopped
- 1 yellow onion, chopped
- 4 garlic cloves, cut inhalf
- 2 dried hot chili peppers
- 1 tablespoon whole black peppercorn
- 8 cups ice
- 4 chicken breast halves, skin on
- 1 teaspoon fresh ground black pepper, divided
- 6 tablespoons olive oil, divided
- 1⁄4 cup all-purpose flour
- 1⁄3 cup sherry wine
- 1 1⁄2 cups chicken broth
- 1 sprig fresh sage
directions
- In a large stockpot over high heat, bring to a boil cider, water, 1/2 cup salt, brown sugar, apples, onion, garlic, chile peppers, and peppercorns. Reduce heat to medium-high, and simmer for about 10 minutes.
- Remove from heat, and add ice, stirring to combine. Add chicken to brine, placing a heavy plate over chicken to fully submerge. Cover, and refrigerate for 8 hours, or overnight.
- Remove chicken from brine; discard brine. Drain chicken and pat dry. Season chicken with 1/2 teaspoons salt and 1/2 teaspoons black pepper.
- Preheat oven to 350 degrees.
- In a large ovenproof skillet over medium-high heat, heat 3 tablespoons olive oil. Add chicken, skin side down, and cook for about 5-8 minutes, until browned. Turn chicken over, and brown other side. Place skillet in oven, and bake until chicken registers 165 degrees on an instant-read thermometer when inserted into thickest portion, about 15-20 minutes. Remove skillet from oven; remove chicken to platter; reserving drippings. Let cool for at least 10 mminutes.
- In skillet with reserved drippings, heat remaining 3 tablespoons olive oil. Add flour, whisking to combine, and cook for 2-3 minutes. Add sherry, and whisk to combine. Continue to cook, scraping browned bits from bottom of pan. When almost all liquid is absorbed, add broth, a little at a time, stirring until smooth after each addition. Add sage, remaining 1/2 teaspoons salt and remaining 1/2 teaspoons pepper. Reduce heat to medium-low, and simmer until thickened. Serve gravy over chicken. Garnish with sage and thyme.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri