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Fall 2007 |
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Cider-Braised Chicken with Mushrooms & Apples
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| Gananoque
Inn, Gananoque ON |
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Recommended: Cave Spring Cellars Chardonnay CSV
Makes 4 servings
It would be difficult to find a recipe with more autumn appeal than
this one. Start by preparing the mushroom stock. The stock will use
the stems from the mushrooms, so remove them and set the mushrooms
aside for the next step. This dish would be very nice served over
rice or pasta with a simple green salad alongside.
This dish can be made a day ahead. Cool slightly, refrigerate
uncovered until cold, then cover and keep chilled. Reheat before
serving. |
For the mushroom stock:
1 lb (500 g) assorted mushrooms
(shiitake, oyster, cremini etc.) wiped clean
½ tsp (2 mL) black peppercorns
1 bay leaf
1 clove
1 medium-sized onion, peeled and coarsely chopped
2 cups (500 mL) water
salt and freshly ground black pepper to taste
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped |
| Remove the stems from the mushrooms. Slice the mushroom caps and set
aside. Combine the stems in a medium-sized pot with the onion,
carrot,
celery, peppercorns, bay leaf, clove and water. Bring the stock to a
boil,
reduce the heat and simmer for 30 minutes. Season with salt and
pepper.
Strain, discard the solids and set aside. |
For the chicken:
4 skinless, boneless chicken breasts cut into 1-inch (2.5 cm) pieces
2 Tbsp (25 mL) apple cider
vinegar
1 Granny Smith apple, peeled, cored and coarsely chopped
salt and freshly ground black pepper
to taste
4 Tbsp (60 mL) olive oil
1 medium onion, finely chopped
2 Tbsp (25 mL) all-purpose flour
1 cup (250 mL) apple cider
2 Tbsp (25 mL) honey
2 Tbsp (25 mL) chopped fresh rosemary |
| Season the chicken with salt and pepper. Heat 2 Tbsp
(25 mL) of the olive oil in a heavy saucepan over medium-high heat.
Add the chicken pieces and sauté until brown on all sides, about 5
minutes. Transfer the chicken to a plate. Place the remaining olive
oil in the saucepan. Add the reserved sliced mushroom and the onion
and sauté for 2–3 minutes. Add ¼ cup (50 mL) of the apple cider to
the saucepan and bring to a boil, deglazing the pan and scraping up
any bits clinging to the bottom of the pan. Let the liquid boil
until reduced to only 2 Tbsp (25 mL). Return the chicken to the pan
and stir in the apple and rosemary. Sprinkle the flour over all
and stir to coat evenly. Slowly stir in 1 cup (250 mL) of the
mushroom stock, apple cider vinegar, honey and remaining ¾ cup (175
mL) apple cider. Bring to a boil, reduce the heat and simmer for 30
minutes, stirring occasionally. Taste and season with salt and
pepper if desired and serve. |
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A recipe from Simply the Best, a cookbook of
recipes from Ontario's Finest Inns, by authors Kathleen
Sloan-McIntosh and Jenna C. King.
Published by Whitecap Books, 2006.
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