Chicken Braised in Apple Cider

Chicken Braised in Apple Cider - 19g Carbs, 2g Fiber

From www.lifescript.com and FoodFit
Gone are the airy, sparkling days of summer, and gone with them
is light and playful summertime cuisine. But not to worry, because
in its place we have robust and hearty fare to provide warmth and
comfort during the chilly months leading up to the holidays. Take
this slow-braised, aromatic recipe...
Serves: 6
Preparation time: 30 minutes
Cooking time: 2 hours

2 lb boneless, skinless chicken thighs, or 3 lb thighs and legs
Freshly ground black pepper
4 Tbsp flour
4 tsp canola oil
1 carrot, coarsely chopped
1 medium onion, coarsely chopped
1 stalk celery, coarsely chopped
1/2 cup peeled and seeded tomatoes
1 bay leaf
1 sprig fresh thyme, or 1/4 tsp dried
1 cup apple cider
1 cup chicken stock
3 shallots, peeled and quartered
1 cup quartered mushrooms
1 apple, peeled and cut into small wedges

1. Season the chicken with salt and pepper. Dust the chicken with
flour.

2. Heat 2 teaspoons of oil in a wide, shallow pot over medium-high
heat. Add the seasoned chicken and brown on all sides, about
2 minutes a side. The pan should be hot enough to brown the chicken
but not burn. Remove the chicken from the pan and drain off any
excess fat.

3. Turn the heat down to medium, and add the remaining oil. Add the
onion, celery and carrot. Cook until the onions are soft and
translucent, about 10 minutes. Turn up the heat to brown the
vegetables slightly.

4. Add the tomatoes, bay leaf and thyme and cook for 2 more minutes.

5. Add the apple cider, chicken stock and chicken. Bring to a simmer
and cook, uncovered, for 1 1/2 hours. Do not let it boil rapidly.

6. Strain the stew and retain the chicken and liquid. Discard the
vegetables. Return the liquid to the pot and simmer to reduce its
volume by half.

7. Spray a small skillet with non-stick cooking spray and heat over
medium heat. Add the shallots and cook until the shallots begin to
wilt, about 10 minutes. If the pan becomes too dry, add a few
tablespoons of the reserved liquid. Add the mushrooms, season them
with salt and pepper and cook 5 minutes more. Add the apples and
cook for 2 minutes more.

8. Add the chicken, shallots, mushrooms and apples to the reduced
liquid.

9. Adjust the seasoning with a generous amount of salt and pepper.

Serving size: 6 oz. of chicken
Nutrition Facts:
291 Calories, 9g Total Fat, 2g Saturated Fat, 32g Protein,
19g Total Carbs, 2g Dietary Fiber, 455mg Sodium,
30% Calories from Fat, 44% Calories from Protein,
26% Calories from Carbs

Chicken Recipes
Chicken Recipes