chicken
cider
apple
cast-iron
chicken breasts
brandy
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Cider Chicken with Cream By Rachael

How To Make Cider Chicken with Cream By Rachael

How to Make Roasted Asparagus Toasts with Poached Eggs and Short…

How to Make Poached Chile Chicken and Wonton Soup | Andrew Zimme…

Cooking Tips From Rach + Her Celeb Chef Friends

How to Make Biscuits and Gravy Topped with a Fried Egg and Pickl…

How to Make Tomato Avocado Salad with Gingered Tomato Vinaigrett…

Brother Luck on Becoming a Chef as a Teen Out of Necessity: "I w…

How to Make Bacon Jam Cheeseburgers with Herb Aioli

How to Make Two-Ingredient Creamy Roasted Rosemary Potatoes | Su…

How to Make Grilled Flank Steak with Green Sauce | Sunny Anderson

How to Make Egg-Stuffed Portobello Mushrooms, Steak and Broiled …

Jenny Mollen’s Cool Back-to-School Lunch + Rach's Meatless Lasag…

Top Cooking Tips—Part 2: Andrew Zimmern's Timeless Tips for Poac…

The Latest Viral Products From "Gee Thanks, Just Bought It!" Host

How to Make Black and White Cookies Decorated with Edible Gold

How to Make Meat-Lover's Pizza Chili | Rachael Ray

Lorraine Bracco Teases Tidbit About New Pinocchio Movie: "Maybe …

Lorraine Bracco Gets Emotional Remembering Late "Sopranos" and "…

Rach's Overnight Guests LOVE This Frittata

Where to Stay, Eat + Shop in Tuscany, According to Rach (PART 4)

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

Rach makes a creamy dish of chicken and apples with a pan-sauce fortified by cider and a shot of brandy. 

"This is delicious with warm sourdough or whole grain bread," Rach says. "If you're feeling more ambitious, serve with mashed potatoes flavored with white cheddar cheese or camembert and garlic confit or roasted garlic and warm milk, salt and white pepper."

Get Rach's recipe for Cheddar Mashed Potatoes here.

Ingredients

For the cider:
  • 1 ½ cups apple cider
  • 1 inch ginger, sliced
  • 1 inch piece cinnamon stick
  • 1 bay leaf
  • A few whole allspice berries
For the chicken:
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • Flour, for dredging (about 1 cup)
  • 2 tablespoons olive oil
  • 5 tablespoons butter
  • 2 Northern Spy or Braeburn apples or other firm, tart, crisp apples, peeled and sliced, dressed with juice of ½ lemon
  • 2 small yellow or white onions, sliced
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons fresh thyme, picked and chopped
  • 1 shot brandy, apple brandy or apple cider vinegar
  • ½ cup chicken bone broth or stock
  • ½ cup heavy cream or crème fraiche
  • Warm sourdough or whole grain bread or mashed potatoes, for serving

Yield

Serves: 4

Preparation

For the cider, reduce cider, ginger, cinnamon, bay and allspice in small pot at low, rolling simmer to about ½ cup, 20 minutes. Strain.

For the chicken, cut chicken breasts into thirds: cut off thinner end, halve the remaining half horizontally. Season the chicken with salt and pepper and dredge in flour.  

Heat a large cast-iron skillet over medium-high heat. Add olive oil, 2 turns of the pan, and butter, 2 tablespoons, brown chicken and remove to plate.  

Add remaining butter and when it foams, add apples and onions, season with nutmeg, salt, pepper and thyme, cook 8 minutes to tender crisp, and remove to platter.  

Deglaze pan with brandy or vinegar. Return pan to heat and add stock, cider and cream, bring to bubble, return chicken and apples and simmer 3-5 minutes to heat back through, adding a little more stock if needed to keep chicken moist. Serve chicken with bread or mashed potatoes alongside.