11 November 2016

Rhymes with cider

Oh. haha, it IS cider!  I love fresh apple cider in the fall, and I love to taste it in everything.

Apple Cider Chicken  

Serves 4

2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 yellow onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider

Heat oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan and set aside. Add onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

Cider-Glazed Brussels Sprouts

Serves 4 as a side

2 pounds brussels sprouts, trimmed and halved
1 tablespoon olive
1 teaspoon salt
2 minced garlic cloves
¼ teaspoon black pepper
1 cup apple cider

Preheat the oven to 400 F.
Add the Brussels sprouts, oil, salt, and black pepper to a bowl and mix well. Place the Brussels sprouts on a baking sheet, cut side down. Roast for 30 minutes.
Meanwhile, pour the apple cider and garlic into a skillet over medium heat. Stir occasionally for about 10 minutes, or until the cider has reduced (do not boil). Once it coats a spoon it’s done.
Add the roasted sprouts to the skillet and serve.

Bourbon Apple Cider  
Makes one drink

2 ounces bourbon
2 ounces apple cider
¼ ounce lemon juice
Dash bitters
Orange peel, for garnish
½ ounce cinnamon simple syrup
For the simple syrup:
1 cup sugar
1 cup water
3 cinnamon sticks, broken in half

Make the simple syrup: In a small sauce pan, bring the water, sugar, and cinnamon sticks to a boil, stirring until the sugar is dissolved. Remove from heat and allow to cool. The syrup can be made ahead of time and stored in the fridge.

To make the drink: Combine the bourbon, cider, lemon juice, simple syrup, and bitters in a cocktail shaker with ice. Shake until chilled then pour over ice in a glass and serve.

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