Apple Cider Chicken
From Cook's Country
For super-crisp skin on our Apple Cider Chicken, we cooked the chicken in a skillet, skin side down, until it was a deep, chestnut brown. Although we generally recommend a “low and slow" technique for braising chicken in the oven, in this case, cooking in an unusually hot oven for a shorter time kept the skin exceptionally crisp. Apple cider alone was simply not potent enough to impart the strong apple flavor we wanted for our Apple Cider Chicken recipe. Fresh apples, apple brandy, and cider vinegar infused the chicken with apple goodness right down to the bone. For the sauce, Granny Smith apples were too sour, and several other varieties we tested turned to mush when cooked. In the end, we found Golden Delicious, Cortland, or Jonagold apples worked best.
Either white or dark meat (or a combination) will work. To ensure even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks before cooking. Plain brandy, cognac, or Calvados (a French apple brandy) can be used in place of the apple brandy.
Register for CooksCountry.com
It's FAST and it's FREE.
WHY REGISTER? The recipe you requested is only available to registered users of CooksCountry.com. Register today for FREE access to every recipe, rating, and kitchen discovery from the current season of Cook’s Country TV.