How is the chicken cooked, what cut of chicken do I use?
One of my favorite methods for cooking chicken is braising. Braising involves low and slow cooking. It allows for tough, inexpensive cuts of meat to become completely tender, while keeping them moist and juicy! My favorite cut of meat to use with the braising technique is chicken thighs. Chicken thighs have enough fat in them to work well with braising. Don’t shy away from chicken thighs. Chicken breast gets way too much credit, for lacking in flavor and texture. If you are concerned with chicken thighs not being as “lean” as chicken breast, remember, fat in food doesn’t equal ‘fat’ on your body! The darker meat of a chicken thigh does taste different than chicken breast, but with the pan sauce that results from the braising process you will fall in love!
Sage & Cider?
When cooking a cut of meat using the braising technique, it is a good idea to have liquid that contains some acidity. The acidity in the braising liquid will help the tough parts of the meat tenderize! You will find that the taste of cider and apples pairs wonderfully with the taste and texture of the chicken thighs. Sage is the perfect pairing with the spices in the apple cider, and will have you going in for thirds!
Sage & Cider Chicken
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Method
Sear the chicken
-
- Pull chicken from the chill chest 30 minutes before cooking.
- In a large dutch oven, or high sided pan with lid, heat oil on medium heat for a few minutes.
- Season chicken thighs with the sage, allspice, cloves, salt and pepper on both sides.
- Add chicken thighs to pot, skin side down, and cook until crispy, about 3-5 minutes per side.
Ideas for sweet potato swap: butternut squash, acorn squash, white potatoes, carrots, parsnips.
Add braising liquid and remaining ingredients
-
- Reduce heat to medium-low.
- Add onions, garlic, apples and sweet potato.
- Cook 3 minutes.
- Add the remaining ingredients.
- The liquid should not fully cover the chicken thighs, you want them 1/2-3/4 of the way covered.
- Cover pot, and cook over medium-low heat 30-45 minutes.
- Liquid should remain gently simmering the entire cooking time.
- When chicken is very tender, and almost falling apart, remove lid.
- Continue to simmer for another 15-20 minutes, uncovered, to allow the liquid remaining to reduce and thicken.
- Plate chicken, veggies and top with sauce.
- Enjoy with someone you love!
chicken thighs, cider, apples, apple cider, braising, braise, sage, one pot meal, comfort food, fall meals, fall recipes, fall cooking, fast dinner, easy dinner
One of my favorite methods for cooking chicken is braising. Braising involves low and slow cooking. It allows for tough, inexpensive cuts of meat to become completely tender, while keeping them moist and juicy! My favorite cut of meat to use with the braising technique is chicken thighs. Chicken thighs have enough fat in them to work well with braising. Don’t shy away from chicken thighs. Chicken breast gets way too much credit, for lacking in flavor and texture. If you are concerned with chicken thighs not being as “lean” as chicken breast, remember, fat in food doesn’t equal ‘fat’ on your body! The darker meat of a chicken thigh does taste different than chicken breast, but with the pan sauce that results from the braising process you will fall in love!
Sage & Cider?
When cooking a cut of meat using the braising technique, it is a good idea to have liquid that contains some acidity. The acidity in the braising liquid will help the tough parts of the meat tenderize! You will find that the taste of cider and apples pairs wonderfully with the taste and texture of the chicken thighs. Sage is the perfect pairing with the spices in the apple cider, and will have you going in for thirds!
Sage & Cider Chicken
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Method
Sear the chicken
-
- Pull chicken from the chill chest 30 minutes before cooking.
- In a large dutch oven, or high sided pan with lid, heat oil on medium heat for a few minutes.
- Season chicken thighs with the sage, allspice, cloves, salt and pepper on both sides.
- Add chicken thighs to pot, skin side down, and cook until crispy, about 3-5 minutes per side.
Ideas for sweet potato swap: butternut squash, acorn squash, white potatoes, carrots, parsnips.
Add braising liquid and remaining ingredients
-
- Reduce heat to medium-low.
- Add onions, garlic, apples and sweet potato.
- Cook 3 minutes.
- Add the remaining ingredients.
- The liquid should not fully cover the chicken thighs, you want them 1/2-3/4 of the way covered.
- Cover pot, and cook over medium-low heat 30-45 minutes.
- Liquid should remain gently simmering the entire cooking time.
- When chicken is very tender, and almost falling apart, remove lid.
- Continue to simmer for another 15-20 minutes, uncovered, to allow the liquid remaining to reduce and thicken.
- Plate chicken, veggies and top with sauce.
- Enjoy with someone you love!
chicken thighs, cider, apples, apple cider, braising, braise, sage, one pot meal, comfort food, fall meals, fall recipes, fall cooking, fast dinner, easy dinner
Sage & Cider?
When cooking a cut of meat using the braising technique, it is a good idea to have liquid that contains some acidity. The acidity in the braising liquid will help the tough parts of the meat tenderize! You will find that the taste of cider and apples pairs wonderfully with the taste and texture of the chicken thighs. Sage is the perfect pairing with the spices in the apple cider, and will have you going in for thirds!
Sage & Cider Chicken
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Method
Sear the chicken
-
- Pull chicken from the chill chest 30 minutes before cooking.
- In a large dutch oven, or high sided pan with lid, heat oil on medium heat for a few minutes.
- Season chicken thighs with the sage, allspice, cloves, salt and pepper on both sides.
- Add chicken thighs to pot, skin side down, and cook until crispy, about 3-5 minutes per side.
Ideas for sweet potato swap: butternut squash, acorn squash, white potatoes, carrots, parsnips.
Add braising liquid and remaining ingredients
-
- Reduce heat to medium-low.
- Add onions, garlic, apples and sweet potato.
- Cook 3 minutes.
- Add the remaining ingredients.
- The liquid should not fully cover the chicken thighs, you want them 1/2-3/4 of the way covered.
- Cover pot, and cook over medium-low heat 30-45 minutes.
- Liquid should remain gently simmering the entire cooking time.
- When chicken is very tender, and almost falling apart, remove lid.
- Continue to simmer for another 15-20 minutes, uncovered, to allow the liquid remaining to reduce and thicken.
- Plate chicken, veggies and top with sauce.
- Enjoy with someone you love!
chicken thighs, cider, apples, apple cider, braising, braise, sage, one pot meal, comfort food, fall meals, fall recipes, fall cooking, fast dinner, easy dinner
When cooking a cut of meat using the braising technique, it is a good idea to have liquid that contains some acidity. The acidity in the braising liquid will help the tough parts of the meat tenderize! You will find that the taste of cider and apples pairs wonderfully with the taste and texture of the chicken thighs. Sage is the perfect pairing with the spices in the apple cider, and will have you going in for thirds!
Sage & Cider Chicken
You Need
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Method
Sear the chicken
-
- Pull chicken from the chill chest 30 minutes before cooking.
- In a large dutch oven, or high sided pan with lid, heat oil on medium heat for a few minutes.
- Season chicken thighs with the sage, allspice, cloves, salt and pepper on both sides.
- Add chicken thighs to pot, skin side down, and cook until crispy, about 3-5 minutes per side.
Ideas for sweet potato swap: butternut squash, acorn squash, white potatoes, carrots, parsnips.
Add braising liquid and remaining ingredients
-
- Reduce heat to medium-low.
- Add onions, garlic, apples and sweet potato.
- Cook 3 minutes.
- Add the remaining ingredients.
- The liquid should not fully cover the chicken thighs, you want them 1/2-3/4 of the way covered.
- Cover pot, and cook over medium-low heat 30-45 minutes.
- Liquid should remain gently simmering the entire cooking time.
- When chicken is very tender, and almost falling apart, remove lid.
- Continue to simmer for another 15-20 minutes, uncovered, to allow the liquid remaining to reduce and thicken.
- Plate chicken, veggies and top with sauce.
- Enjoy with someone you love!
chicken thighs, cider, apples, apple cider, braising, braise, sage, one pot meal, comfort food, fall meals, fall recipes, fall cooking, fast dinner, easy dinner
Sage & Cider Chicken
You Need
Method
Sear the chicken
-
- Pull chicken from the chill chest 30 minutes before cooking.
- In a large dutch oven, or high sided pan with lid, heat oil on medium heat for a few minutes.
- Season chicken thighs with the sage, allspice, cloves, salt and pepper on both sides.
- Add chicken thighs to pot, skin side down, and cook until crispy, about 3-5 minutes per side.
Ideas for sweet potato swap: butternut squash, acorn squash, white potatoes, carrots, parsnips.
Add braising liquid and remaining ingredients
-
- Reduce heat to medium-low.
- Add onions, garlic, apples and sweet potato.
- Cook 3 minutes.
- Add the remaining ingredients.
- The liquid should not fully cover the chicken thighs, you want them 1/2-3/4 of the way covered.
- Cover pot, and cook over medium-low heat 30-45 minutes.
- Liquid should remain gently simmering the entire cooking time.
- When chicken is very tender, and almost falling apart, remove lid.
- Continue to simmer for another 15-20 minutes, uncovered, to allow the liquid remaining to reduce and thicken.
- Plate chicken, veggies and top with sauce.
- Enjoy with someone you love!
chicken thighs, cider, apples, apple cider, braising, braise, sage, one pot meal, comfort food, fall meals, fall recipes, fall cooking, fast dinner, easy dinner
