APPLE CIDER CHICKEN

The entire staff of Butch Bear had reason to gather recently and break bread together. Of all people, Biker Trash came up with this fantastic recipe which was whole-heartedly approved by everyone. I guess it should be no surprise that a leatherman can out cook Martha herself. By the way Biker Trash, was that REALLY an issue of “Living” on your coffee table?

This recipe is easy to make and has a flavor that is unique. If you have never tried a reduction cream sauce before, don’t be afraid. They are easy to make and worth the effort. In addition to chicken, we all thought that a pork loin would work well in this preparation as well.

2 bottles hard apple cider
6 skinless, boneless chicken breasts
1 scallion
1 pint heavy cream
Tarragon herb, fresh (optional)

Start by finely chopping the scallion. Pour both bottles of hard apple cider into a baking dish, deep enough so that the chicken breasts will be [mostly] covered. Add the chopped scallions and the optional tarragon. Marinate the chicken for two (2) hours. Do not go any longer than this as the chicken tends to get “soft” if it marinates for too long of a period.

Bake in a 350 degree oven for 45 minutes. Remove the chicken to a platter and set aside. Time to make the sauce. Pour the liquid from the baking dish to a sauce pan. Bring to a boil. Add the cream. Return to a boil then reduce to a good rolling boil.

Reduce the sauce until it forms a thick sauce. Stir often and gradually reduce heat as the water content of your sauce is reduced. (This is where you can opt to be creative with adding any additional seasoning you desire, to taste, such as salt and/or pepper.) Pour the sauce over the chicken breasts to serve.

Serving suggestions: Garnish with some of the extra tarragon and fresh cilantro (if available). Serve with roasted potatoes, rice or sauteed vegetables.

 

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