Shaker Chicken in Cider and Cream
From cadavis 16 years agoIngredients
- 1 Broiler-fryer chicken ( 2 1/2 to 3 pounds) skinned and quarted shopping list
- 1 teaspoon black pepper shopping list
- 3/4 teaspoon salt shopping list
- 2 tablespoons unsalted butter shopping list
- 3/4 cup apple cider shopping list
- 1/2 cup light cream shopping list
- 1 tablespoon grated lemon rind shopping list
How to make it
- Season the chicken with 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt.
- In a 12 inch nonstick skillet, melt the butter over moderately high heat.
- Add the chicken and cook for 4 minutes on each side or until browned.
- Lower the heat and cook; covered, for 30 minutes or until the juices run clear when a thigh is pricked with a fork.
- Remove the chicken to a warm serving plate and cover with foil to keep warm.
- Into the same skillet, whisk the cider, cream, lemon rind, and remaining 1/2 teaspoon each of pepper and salt.
- Bring to a simmer over moderate heat, whisking to scrap up the browned bits. Cook for 3 minutes or until slightly thickened; pour over the chicken.
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