* Exported from MasterCook *
Cider-Glazed Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Amount Measure Ingredient -- Preparation Method
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3 pounds chicken -- to 3 1/2 pounds, cut into 8 pieces, wing tips cut off
15 large fresh sage leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup apple cider
1 cup cider vinegar
2 tablespoons good-tasting extra-virgin olive oil
1/3 cup minced onion
3 large garlic cloves -- minced
1/2 large Granny Smith apple -- peeled, cored and cut into 1 1/2-inch-long thin sticks
Garnish: -- good-tasting extra-virgin olive oil, 20 large fresh sage leaves, salt
If possible, about 2 hours before cooking, rub the chicken with the sage leaves. Sprinkle all sides of the chicken with the salt and pepper and pile it all on a platter, tucking in the sage leaves here and there. Cover and refrigerate. When you're ready to cook, remove the sage leaves, but keep them handy. Pat the chicken dry. In a small bowl combine the cider and cider vinegar and set aside. Pat the chicken dry. In a small bowl combine the cider and cider vinegar and set aside. Pat the chicken dry.
In a 12-inch straight-sided saute pan (not nonstick), heat the oil over medium-high heat. Place the chicken in the pan, skin side down, so the pieces don't touch. Reduce the heat to medium or medium-low and cook the chicken for about 10 minutes, or until it is a rich golden brown on one side. To keep the chicken from sticking during browning, slip a metal spatula under each piece to loosen.
Turn the chicken pieces and brown the other side. Move the breast pieces to the pan's edge to slow their cooking. Remove the pan from the heat and spoon off all but 1 tablespoon fat.
These final steps should take about 25 minutes. Set the pan over medium heat, sprinkle the chicken with the onion, and add one third of the cider mixture to the pan. Cook slowly, uncovered, scraping up the brown glaze, and turning the chicken pieces occasionally. The idea is to keep coating the chicken with the pan juices until all of the liquid has cooked away. Keep the cider mixture simmering gently, taking care not to scorch it.
Repeat, slowly reducing and coating the chicken with another third of the cider mixture. Finally, add the remaining cider mixture along with the reserved sage leaves and the garlic. Spoon the pan juices over the chicken and scrape up the sticky glaze, turning the pieces to keep them moistened. Blend in 1/2 cup water and the apple and cook down the liquid about halfway.
The chicken is cooked when an instant-read thermometer inserted in the breast reads 165F. The sauce should be syrupy and rich tasting. If not, lift out the chicken to a platter to keep warm and cook down the sauce. Scrape the sauce over the chicken and let it rest for 10 minutes.
Meanwhile, wipe out the pan, coat it with a thin film of oil, and set it over medium-high heat. Fry the 20 age leaves for 3 minutes, or until crisp. Salt the leaves, lift them out with a slotted spoon, and scatter them over the chicken. Serve hot.
Serves 4; easy to double, use 2 pans
Prep time: 30 mins
Rest time: 2 hours
Stove time: 1 hour
For encores, this holds well 3 days in the refrigerator
VARIATIONS:
SICHUAN CHICKEN SALAD: The chicken is outstanding reheated with Sichuan Dipping Sauce and piled on a plate of salad greens and raw vegetables. Do a fast dressing of rice vinegar, soy sauce, minced fresh ginger, and sesame oil.
CHICKEN IN TART AND SAVORY RICE: Have a few cups cooked rice and the chicken cut off the bone ready to go. In a skillet, brown a chopped onion and several thick slices of chopped bacon in oil. Stir in minced fresh garlic, 2 tablespoons tomato paste, and 1/3 cup vinegar. Cook down and stir in the cooked rice and the cut-up chicken. Heat through, add fresh parsley leaves, and serve.
AuthorNote: Sally credits this dish with ending years of terrible rubber-chicken karma. Who knew it was as easy as just keeping the cooking low and slow?
Just imagine yourself making risotto, adding the broth to the rice bit my bit, gently letting each addition reduce and join forces with the whole before ladling in more. Now replace the rice with chicken and the broth with cider vinegar and some cider. The result is some of the most succulent chicken you've ever eaten - bathed in a tart-sweet-garlicky glaze and finished with a handful of crisp fried sage leaves for contrast.
Pair this technique for nearly anything - poultry, pork, root vegetables.
A twelve-inch straight-sided saute pan is essential to this recipe's success because the chicken pieces must be spread out to glaze the way you want them. Use two smaller pans if necessary. To ensure a good glaze, don't cover the chicken at any point while cooking, and keep basting it with the pan juices.
Sichuan Dipping Sauce
1 piece fresh ginger -- 1-1/2 inch long, peeled & minced
2 large garlic cloves -- minced
3 tablespoons soy sauce -- (Kikkoman is a personal choice)
1 1/2 tablespoons Shanxi vinegar -- or balsamic vinegar
2 teaspoons rice wine -- or dry sherry
2 tablespoons sugar
2 tablespoons canola oil
1/2 teaspoon hot red pepper flakes -- or to taste
2 tablespoons Vietnamese chile sauce -- (ingredients are chile, garlic, sugar, salt, and vinegar)
Blend all the ingredients in a small bowl and serve at room temperature.
Makes 3/4 cup (12 one-tablespoon servings); doubles easily
Prep time: 10 mins
Keeps refrigerated 1 week
AuthorNote: Non-Chinese dishes take to this sauce, too - chicken salad, barbecue, sausages, roast chicken, and most especially the baked potato. Mash some into a baked Idaho and see what you think.
Per Serving (excluding unknown items): 36 Calories; 2g Fat (56.2% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 291mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 697 Calories; 48g Fat (62.0% calories from fat); 45g Protein; 21g Carbohydrate; 1g Dietary Fiber; 224mg Cholesterol; 647mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 20047 0 0 0 0
