Friday, September 28, 2018

Braised Chicken with Apples #AppleWeek

This post is sponsored on behalf of #appleweek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan's Irish Oatmeal, Nairn's and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Chunks of apples and chicken pieces braised in apple brandy and apple cider creates a dish full of the flavors of the season.

Welcome to Day 5 of Apple Week.........

I've been having a lot of fun sharing apple recipes with you this week.  I started out on Monday with some Applesauce Muffins to start your morning.  I followed this with two days of desserts.  Delicious, ooey, gooey Caramel Apple Bars and a rustic, old fashioned, Apple Pandowdy.

Today I decided to go savory and share a wonderful Chicken Dish braised with chunks of Apples in a combination of Apple Brandy and Apple Cider.

I love braising foods when the weather cools.  There is nothing better than cooking food slowly in a flavorful broth to create a meal that is tender, flavorful and delicious.  There is no better way to show love to your family and friends than with a warm, comforting meal.

That is why I was so excited to be the recipient of this gorgeous cast iron casserole from Swiss Diamond.  This pot is meets my every need when creating a braised dish.  It is heavy and nonstick.  It has a tight fitting lid that is designed to aid in the braising process.  As a bonus?  It is absolutely beautiful.

Swiss Diamond is one of the sponsors who sent products to the bloggers in this event to aid us in the creation of our dishes.  They also put together a very generous and amazing prize package to be raffled off to our readers.  You can learn all about Swiss Diamond and all the other sponsors and enter to win some fantastic gifts over at my Welcome Post.

There are a lot of us participating in this wonderful event hosted by Carlee of Cooking with Carlee. It is a ton of work for her and we really appreciate it. Not only did she round up all the sponsors, create tons of files for us to use in our posts and arrange for gifts for all of us and our readers but each day she has to go through each and every post and make sure they meet all the requirements of this event.  She is going to need a vacation when this week is over.

Let's see what all the others are sharing today.........

I have another savory post to share with you tomorrow so make sure you stop by for the final day of Apple Week.  In the meanwhile, here is my recipe for Braised Chicken with Apples, adapted from Food & Wine.

Speaking of Food & Wine, I paired this dish with a wonderful Merlot wine from Goldschmidt Vineyards.  I will be sharing my thoughts on that and other Merlot pairing in October when we celebrate #MerlotMe.....stay tuned for that.

#chicken, #apples, #applecider, #braised, #mushrooms, #onions, #comfortfood
Chicken, Entree, Braising
Yield: 4-6 servingsPin it

Braised Chicken with Apples

Chunks of apples and chicken pieces braised in apple brandy and apple cider creates a dish full of the flavors of the season.


1/4 c. olive oil
8 oz. shitake mushroom caps/sliced
salt and pepper, to taste
8-10 pieces of Chicken
2 apples, cored, peeled and diced
1 small sweet onion, chopped
2 garlic cloves, minced
1 T. flour
1/4 c. apple brandy
2 c. chicken broth
1/2 c. apple cider
1/2 t. caraway seeds
1/8 t. crushed red pepper, or to taste
3 T. cold butter


Heat olive oil in a large heavy pot or dutch oven over med high flame.  Add the mushrooms and cook until browned.  Remove from pot and set aside.

Season the chicken with salt and pepper.  Add to the pot in batches, cooking until browned all over and removing to a platter when done.

Add the onions and apples to the pot. Cook and stir for a few minutes, until onions are translucent and the apples start to soften.  Add the brandy, bring to a boil, cook and stir scraping up any browned bits stuck to the bottom of the pan, until mostly evaporated.

Stir in the chicken broth, apple cider, caraway seeds and crushed red pepper.  Return the chicken pieces to the pot.  Cover and place into a preheated 350* oven for 20-30 minutes, removing breast pieces (if using) at about the 20 minute mark and returning the dark meat to the oven for another 10 minutes or so, until an internal temperature of 165* is reached.

Remove pot from oven and put chicken on a platter draped with foil to keep warm.  Place the dutch oven onto the stove top over high heat and boil until slightly thickened, 6-10 minutes.  Remove pan from heat and whisk in the butter 1 Tablespoon at a time.  Stir in the mushrooms to coat and heat through.  Pour sauce over chicken and serve.


Adapted from a recipe at Food & Wine
Created using The Recipes Generator


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