Popular
Latest From the Show
How To Make Cider Chicken with Cream By Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
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."
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.