This week is Cider Week here in Vermont, which is designed to celebrate and promote all the great craft ciders being produced here in Vermont! We figured, in honor of this we'd cook something using cider! While we used a traditional non-boozy cider, any of the great craft ciders out there would work fine, although we'd recommend something that has a pretty robust apple flavor. I recently had a cider that tasted very much like Prosseco, and while it was delicious for drinking, it wouldn't be ideal for cooking this particular dish. Honestly, this recipe would probably be perfect for cooking in the fall when the apples are in season and the cider is freshly pressed, but it was good enough that we'll definitely make it again!
What you'll need:
- 1 Tbs olive oil
- 1 Tbs butter
- 2 chicken breasts
- 1/4C fully cooked smoked sausage, cut 1/4" thick half-moons
- 1/4 onion, chopped
- 1/2 apple, sliced 1/4" wedges
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 1 Tbsp. flour
- 3/4C apple cider
How you'll do it:
- Heat oil and 1/2 Tbsp. butter in a skillet over medium-high heat.
- Season the chicken breasts with salt and pepper, and sear (about 4min per side)
- Set chicken aside
- Add remaining butter onion, apple, garlic, thyme and bay leaf and sauté for about 6 min.
- Add flour and sausage and stir for 3 minutes.
- Place chicken back into pan and pour in cider. B
- Bring to a boil, reduce to a simmer and cover.
- Simmer covered until chicken is cooked (about 12 minutes).
- Place chicken on plate and top with sausage, onions, apples and some of the remaining cider! We found this paired very well with roasted brussel sprouts and roasted sweet potatoes. Enjoy!