FALL IN THE HOUSE!! #BRAISED CHICKEN IN APPLE CIDER SAUCE

I’m being pro-active. You see, once again, Mother Nature is playing tricks. One would think by now the cool days of autumn would be gracing us with its presence. But no! We’re still patiently awaiting the refreshing conditions of Fall in South Florida. Temperatures are flirting in the 80’s and 90’s which makes it feel like summer.

I’ve decided to take matters in my hands. And, what better way to do so than retreating to my humble kitchen. Call me ‘nut’s; but, I did a nosedive of sort to my thermostat. I placed it in the late sixties. That felt like Fall Florida-style. I smiled and shivered a bit.

Apples are one of the popular fruits of Fall. As a result, their prices are relatively inexpensive. I bought some McIntosh as well as a bottle of Apple Cider.  I had a plan. I decided to slowly braise some drumsticks and thighs (skinless/bone-in) flavored with apple cider. I took a sip of the cider (which are basically pressed apples) and found it not overly sweet, tart and refreshing. I knew my drumsticks and thighs were going to be super-happy.

Overnight, I chopped my drumsticks and thighs in smaller portions. These were seasoned with salt, black pepper, paprika, grated onions and crushed garlic. The other ingredients used were:

• Leeks
• Onions
• Bell peppers
• Celery
• Apple cider

Method:

1. A drizzle of olive oil was added to skillet.
2. Remnants of garlic and onion were removed from chicken pieces and dried.
3. A very light sprinkle of whole-wheat flour was applied to chicken pieces. This action also aided in the thickening the sauce later. Chicken pieces were then seared on both sides on medium to high heat so as to lock in flavors. These were set aside.

   

4. Chopped root vegetables were added to skillet under low to medium heat. These were seasoned with a sprinkle of paprika, salt,black pepper, and a splash of vinegar. Fresh rosemary and thyme were also added.

   

5. As soon as veggies were sautéed and combined, apple cider was added along with cold tap water.
6. Seared chicken pieces were added back to skillet.
7. This was simmered under low to medium heat for approximately 30 to 40 minutes or until fork tender (a fall from the bone effect).

   

8. Half-way through cooking process, chicken pieces were turned and to ascertain if additional liquid was needed.

Braised chicken was served with a creamy Irish potato side dish and a fresh spinach and tomato salad.(Not in pic). As I sat and devoured my comfort dish, I reached for my warm throw making sure not to spill any of that rich sauce on same.

It felt like Fall alright. Mission accomplished!