My weekend was very productive, and I spent a wonderful day with my Daddy yesterday. I hope you all had a great time with the Dads in your life, as well. Today starts my staycation, and I couldn’t be happier. While I would love to be visiting a new city, country, or beach to feed my love for travel, sometimes staying right at home can be just as much fun. For once, I don’t have plans which you know is unheard of for me. I’m trying to just go with the flow and see where the days take me. I didn’t even plan a menu for this week.
Are you ok? Did you just pass out from shock?? I don’t blame you, it was tough for me to swallow that one too. I’m such a rebel. 😉
Good thing I spent a good bit of time in the kitchen last week, so I have lots of goodies to share with you while I’m out galavanting around in my own city. And this chicken…oh, this chicken was something else. The night that I made this chicken I was very busy in the kitchen and I got distracted a time or two, trying to keep up with the four things I had going at once and I misread one of the steps in the recipe. Oops. Fortunately it didn’t seem to be detrimental to the outcome, because it was fan-freaking-tastic. I really loved how the shallots caramelized so nicely and the sweetness of the apple cider reduction.
It’s rare that I meet a chicken dish I don’t like, but this one I have a bit of a crush on. And since I like you all too, I had to share it with you, stat! One little bite, and you’ll be smitten too.
Apple Cider Chicken with Caramelized Shallots
Source: Crepes of Wrath
- 2 tablespoons unsalted butter, divided
- 2 large chicken breasts
- 1 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
- 2 large shallots, thinly sliced
- 3 sprigs fresh thyme, leaves removed
- 1/4 teaspoon fennel seed
- 1/4 teaspoon red pepper flakes
- 2 cups unfiltered apple cider
- 2 tablespoons apple cider vinegar
- 2 cups chicken stock
- Preheat your oven to 400 degrees F. Melt 1 tablespoon of butter over high heat in a large ovenproof pan and season your chicken on both sides with salt and pepper. Brown the chicken well on both sides, about 2-3 minutes, then remove from the pan, place on a plate, and set aside.
- Melt another 1 tablespoon of butter in your pan over medium heat. Add the shallots and cook, stirring frequently, until they are browned and nicely caramelized, about 15 minutes.
- Add in the fresh thyme, fennel, and red pepper flakes, stir for 30 seconds, then add in the apple cider. Cook for 20-25 minutes over medium heat, until the cider has reduced to about half, stirring every so often so that the shallots don’t burn to the bottom.
- Now, add in the stock and vinegar, bring to a boil, and add the chicken back to the pan. Place the pan in the oven and cook for 30 minutes, until cooked through.
When the chicken is cooked, remove it from the pan, place on another plate, cover, and set aside. Place the sauce over high heat and cook, stirring often, for 10 minutes, until it has reduced.
Add the chicken back to the pan, turning to coat both sides with the sauce, and heat it through.
Serve with sauce and caramelized shallots on top.