Apples, Cider, Chicken and Rice

I'm sure I've lamented before that fall is our absolute favorite season, more than Christmas, more than summer. My darling hubby's birthday is in the fall, our wedding anniversary is in the fall and our favorite holiday is in the fall - Halloween, of course. The other thing that we love about fall is the food. Turkey and pumpkin pie, apple cider - hot, cold or used as an ingredient in preparing seasonal dishes; how could things get any better?


This afternoon I couldn't help but think about the last of the Adrian Orchard's first press apple cider sitting in our fridge. It's on the edge of being drinkable as it's starting to turn hard, and though hard cider is one of the few things left that I can enjoy, hard cider from my own fridge leaves me with an unsettling feeling in my stomach. So, I decided to build dinner around this favorite of fall ingredients.


I dove into this inspiration head first. Fortunately, the freezer held a packet of chicken thighs, the fridge produced the remaining cider, chicken stock, carrots, celery, red onion and some white wine. In the pantry, I found cranberries, acorn squash and brown basmati rice. After some careful consideration - and a perusal of fall chicken recipes on the internet - dinner became Cider Braised Chicken Thighs accompanied by Flavors of Fall Rice Pilaf and oven roasted acorn squash. 


The result of my efforts were even better than expected. I readily admit that I'm not a very good rice maker, but in this case, the end result was pretty yummy. Additionally, though the chicken only spent 20 minutes braising in the cider, it absorbed just the right amount of flavor. And, well, roasted winter squash, regardless of the specific variety, is delicious on it's own, so combined with the other ingredients rounded out dinner nicely.


I hope you try this menu, it's that good. If you don't have all of the ingredients on hand, sub what you have in your freezer, pantry or fridge. As long as you stick to the fall and apple themes, you'll be golden!


Apple Cider Braised Chicken with Flavors of Fall Rice Pilaf


For the Rice Pilaf, you will need:

• 2 Tbsp unsalted butter
• 1 Cup brown basmati rice, rinsed well and drained
• 1/2 of a small onion, diced small
• 1/4 cup carrot, small dice
• 1/4 cup celery, small dice
• 1/2 a small green apple, small dice, skin intact
• 1/2 a small yellow apple, small dice, skin intact
• 1/4 cup dried cranberries
• 1/3 cup white wine
• 2/3 cup apple cider
• 1/2 cup good quality chicken stock

Place a heavy bottom pot with a tight fitting lid over medium heat. Add butter. When melted, add the rice that has been rinsed and well drained. Stir to ensure the butter covers each grain of the rice. 


Add the onion, apple, celery, carrot and cranberries to the pan, stir to combine with the rice. Allow the mixture to cook until the rice appears to have taken on a golden hue. Add the wine, cider and chicken stock and turn the temperature to medium high. Allow the mixture to come to a boil, stir, reduce heat to low and cover with the lid. Check the progress of the rice after 30 minutes. If the rice is not yet tender, allow to cook in 10 minute intervals until rice is tender, but not mushy. 


When rice has finished cooking, remove the lid and set the pot off the heat. Stir rice and serve. You can top the rice with chopped toasted walnuts if you'd like.




For the Chicken, you will need:

• 4 skinless, boneless chicken thighs
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil (not extra virgin)
• Salt and pepper to taste
• 2 cups apple cider
• 1 Tbsp corn or potato or tapioca starch mixed with enough cold water to create a slurry
• 1/2 cup milk or cream or half & half (I used 2% as that's what I had on hand)

Preheat the oven to 350 degrees. Place a heavy bottom skillet over medium heat. Add the butter and oil. When the butter has melted and the foaming subsides, but before the butter browns, add the chicken thighs that have been seasoned with salt and pepper. Allow chicken to brown, undisturbed, until golden brown. Turn the chicken and allow the other side to cook until brown. Remove the chicken to a plate to rest while you deglaze the skillet.

Pour off all but 1 tsp of the oil and butter and return the skillet to the heat. Add the cider and scrape the golden bits of chicken from the bottom with a wooden spoon. Bring to a boil and add the thighs back to the skillet. Cover the skillet with  a tight fitting lid, foil or a piece of parchment. Place the skillet in the oven and allow to cook for 20 minutes, checking after 15 minutes to determine doneness. Cook until thighs are cooked through.

Remove skillet from the oven, remove the chicken thighs to a serving tray. Place the skillet back on the stove top over high heat. Allow the cider to come to a boil. Add the milk, cream or half & half. Stir to combine. Add the slurry of starch and water, stir again. 

Remove the skillet from the stove top and pour the sauce over the chicken thighs. Serve along side the rice and roasted squash.

~Enjoy!