Fresh Cider-Braised Chicken
"With the coming of autumn each year, it seems the season is not in full gear until the fresh pressed apple cider is available. Here is an alternate way to stew your chicken and take advantage of this seasonal treat."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 6 tablespoons unsalted butter
- 4 medium onions, sliced 1/4-inch thick (about 1-1/4 lb.)
- 4 ounces thinly sliced prosciutto or 4 ounces thinly sliced ham, cut into short, thin strips
- 4 golden delicious apples, pared, cored, cut into wedges
- salt & freshly ground black pepper (to taste)
- 1 large chicken (4-5 lb.)
- 1 tablespoon vegetable oil
- 1 carrot, pared, sliced thick
- 1 celery rib, sliced thick
- 2 large garlic cloves, minced
- 1 bay leaf
- 2 tablespoons chopped parsley
- 1 teaspoon dried thyme
- 2 cups chicken broth
- 2 cups apple cider
- 2 teaspoons chopped fresh marjoram
directions
- Heat 2 T. butter in large skillet over medium heat. Add 3 onions and cook, stirring occasionally, until soft and browned, about 12 minutes. Add prosciutto and stir. Remove to bowl. Add 4 T. butter and the apples to skillet; cook until tender and browned. Return onion mixture to skillet; remove from heat. Season with salt and pepper.
- Heat oven to 325 degrees.
- Tie chicken legs together with kitchen string. Heat oil in large Dutch oven over medium-high heat. Add chicken and brown on all sides. Remove to plate.
- Add remaining onion, the carrot, celery, garlic, bay leaf, parsley, 1 T. dried marjoram, and the thyme to the Dutch oven. Cook over high heat, stirring frequently, 2 minutes. Place chicken, breast side up, on vegetables. Pour in 1/2 cup broth; cook until reduced to glaze, about 3 minutes. Add 1/2 cup broth and reduce again to glaze. Add 1 cup broth and the cider. Heat to boiling, cover, and place in oven.
- Bake chicken until juices run clear when thickest part of thigh is pierced with knife, 45-60 minutes. Remove chicken; keep warm.
- Strain cooking juices into heavy saucepan. Boil until reduced to 1-1/2 cups, about 10 minutes. Pour 1/2 cup juices over onion mixture in skillet; heat through. Add fresh marjoram.
- Cut chicken into pieces; arrange on platter. Sprinkle with salt and pepper. Spoon onions around chicken, then spoon remaining juices over chicken.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
