Cider-Braised Chicken with Apples

Cider Braised Chicken - Dutch Oven Version - Candy Coated Culinista

Cider Braised Chicken – Dutch Oven Version – Candy Coated Culinista

I really love apple cider!. So much so that I could consume a 3 litre bottle of Fresh-Pressed Mulled Sweet Apple Cider in one day if I’m not careful and therein lies the problem. I’m not usually one for sweet things; but I can’t resist apple cider and when I came across a recipe including cider I’m all in. Apple juice has always been my preferred juice of choice and almost any combination of apples and I’m sold. So when I came across this I had no qualms about trying it alcoholic or not.

Slightly altered from Epicurious

Yield/Serving: 4
Prep Time: 30 min.
Cook Time: 45 min.
Difficulty level is: Medium

Ingredients
• 8 chicken thighs
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• ¼ cup Dijon mustard
• 3 tbsp canola oil
• 2 red delicious apple, cut into wedges
• ½ red onion, sliced
• 2 cups apple juice
• ½ cup apple cider vinegar

Assembly
1. Pre-heat oven to 450°F.
2. Season chicken with salt, pepper and rub mustard underneath the skin.
3. Using a heatproof skillet heat 2 tbsp oil over medium-high heat and sear chicken skin side down, until golden-brown, about 8 minutes.
4. Turn the chicken and then add apples and red onions around chicken.
5. Add liquid and transfer to oven to roast for about 20 minutes.

Tips
• If you want to make this with alcohol use 2 cup dry white win instead of apple juice. Also if apple cider is in season feel free to use fresh apple cider.

Please Enjoy

My thoughts
I made this recipe about one week to early. I thought two weeks into December would be late enough in the season to find apple cider; but it seemed this year apple cider only made an appearance purely for the Christmas dinner shopping schedule. So I had to improvise; which is what I seem to do best in a bind as this turned out great. The original recipe called for putting the chicken in a heatproof skillet and roasting the chicken; but I couldn’t really understand that part as I envision braising on a stovetop in a close container. This is when I split the recipe in half and did half in the oven per the directions and then I put the remaining in my Dutch oven. Personally I like the look of the Dutch oven version more as the sauce didn’t separate and it was creamier. Not to mention the chicken wasn’t as blackened. I’m glad I followed my instincts and split the batch.

Cider Braised Chicken - Skillet Version - Candy Coated Culinista

Cider Braised Chicken – Skillet Version – Candy Coated Culinista

Creamy Mustard Herb Pan Gravy

Creamy Mustard Herb Gravy - Candy Coated Culinista

Creamy Mustard Herb Gravy – Candy Coated Culinista

If you’re tired of the usual brown gravy with your Thanksgiving and Christmas dinner then this is a great recipe for you. A cream based gravy has never touched my lips before this recipe; but after today my mind has been changed for the better.

Yield/Serving: 6-8
Prep Time: 5 min.
Cook Time: 10 – 15 min.
Difficulty level is: Easy

Slightly altered from Longos Experience

Ingredients
• Turkey pan drippings
• 2 tbsp butter
• 2 tbsp vegetable oil
• ½ small onion, chopped
• 2 tbsp all-purpose flour
• 2 tbsp Dijon mustard
• 1 ¼ cup vegetable broth
• ¼ cup heavy cream
• 1 tsp basil
• ½ tsp oregano
• ¼ cup fresh parsley, finely chopped
• Sea salt, to taste
• Black pepper, to taste

Assembly
1. Melt butter in a saucepan over medium-high heat.
2. Add onion and sauté until golden.
3. Whisk in flour and mustard.
4. Pour in vegetable broth, cream, basil and oregano and bring to a boil.
5. Simmer for 10 minutes, stirring often.
6. Remove from heat and add parsley, salt and pepper.
7. Serve.

Please Enjoy

My thoughts
This is the first cream based and white gravy I have made as I am not a fan of cream based gravy. This recipe has changed my mind and I think a creamed based gravy will be made once and awhile now.

Chicken Mustard Milanese with an Spinach & Fennel Salad

Chicken Mustard Milanese with an Spinach & Fennel Salad - Candy Coated Culinista

Chicken Mustard Milanese with an Spinach & Fennel Salad – Candy Coated Culinista

A classy upscale dinner at home yes please.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 15-20 min, depending on your pan size
Difficulty level is: Easy

Slightly Altered from Smitten Kitchen Cookbook

Ingredients
Chicken
• 2 boneless, skinless, chicken breasts, butterfly
• Sea salt
• Black pepper
• ½ cup all-purpose flour
• 1 large egg white
• 2 tbsp smooth Dijon mustard
• 2 garlic cloves
• 1 tsp dried oregano
• ½ tsp freshly grated lemon zest
• 1 ½ cups coarse, lightweight breadcrumbs, Panko
• Vegetable oil
Salad
• 3 tbsp freshly squeezed lemon juice
• 2 tbsp coarse or whole-seed Dijon mustard
• 1 tbsp smooth Dijon mustard
• ¼ cup extra virgin olive oil
• 140g baby spinach
• Small fennel bulb

Assembly
1. Using a sharp knife butterfly chicken breast.
2. Season both sides with salt & pepper.
3. Line up three plates and pour flour into the first plate.
4. Whisk the egg white, mustard, garlic, oregano and lemon zest in a small bowl and pour onto the second plate.
5. Pour Panko breadcrumbs onto the third plate and spread out.
6. Dredge each piece of chicken through the flour, then the egg mixture and finally through the breadcrumbs, ensuring each piece is coated thoroughly.
7. Repeat with each piece of chicken.
8. Place chicken onto a plate and chill for one hour in the fridge (or up to one day covered in plastic wrap.)
9. Pour a 1/2“ of vegetable oil in a large pan over medium-high heat.
10. Cook the chicken until golden brown on both sides.
11. Drain chicken on a paper towel and season with salt and pepper.
12. Repeat cooking the remaining piece of chicken and start to prepare the salad.
13. In a small bowl whisk lemon, mustard and olive oil until emulsified.
14. Add baby spinach to a bowl and thinly slice fennel using a mandoline, or cut as thinly as possible.
15. Mix and set aside.
16. When all the chicken is fried place chicken in the centre of the plate and place arugula salad on top.
17. Drizzle any excess dressing overtop and serve.

Tips
• If you don’t own a mandoline I highly recommend purchasing one. Life is so much easier with food preparation now that I own one.

Please Enjoy

My thoughts
I have never made or really heard of chicken Milanese besides this recipe and I am a fan. I hear Milanese and immediately think of Milan and after a quick check I was right. I couldn’t find arugula so I substituted spinach for arugula as I have a strict two store limit when looking for ingredients. It still tasted great to me and the substitution made sense. The recipe also called to
pound (not a tenderizer) the chicken until the breasts are ¼” thick between two pieces of plastic wrap; but I just skipped this step to make this a quicker meal. I must say I liked the presentation on this and the taste. It looked quite classy for a home-cooked meal; I just have to perfect my chicken frying skills, which I have not tried before. I also like that I used fennel, which is an ingredient I don’t cook with normally. I think I will be added this to my grocery list more now as this his light fresh salad is perfect for a summer evening meal.

Green Beans with Mustard Seeds

Green Beans with Mustard Seeds - Candy Coated Culinista

Green Beans with Mustard Seeds – Candy Coated Culinista

Yield/Serving: 4
Difficulty level is: Easy

From Seven Spoons

Ingredients
• Sea salt
• 255g green beans, trimmed
• 2 tsp extra virgin olive oil
• 1 ½ tsp mustard seeds
• 1 small onion, minced
• 1 clove garlic, minced
• A couple handfuls of baby kale or spinach leaves

Assembly
1. Set aside a large bowl with ice and very cold water.
2. Boil a large pot of water and generously salt.
3. Blanch green beans and transfer to ice water bath.
4. Using a large frying pan over medium-high heat; heat oil and fry mustard seeds.
5. Add in the onion once the mustard seeds start to pop and cook until translucent, about 5 minutes.
6. Stir in garlic for 30 seconds.
7. Drain the green beans and add to frying pan and cook for 2 to 5 minutes.
8. Add in the spinach at the last moment and serve.

Please Enjoy

My thoughts
This recipe could have used more mustard for me. I think I’d add some Dijon mustard also for some extra mustard punch. This is a simple vegetarian side that can be made in a matter of minutes.

B.K.T. (Bacon Kale & Tomato) Salad

B.K.T. (Bacon Kale & Tomato) Salad - Candy Coated Culinista

B.K.T. (Bacon Kale & Tomato) Salad – Candy Coated Culinista

This robust and flavourful salad is a tasty salad that I like to enjoy after those indulgent weekends.

Inspired from Salad Samurai

Yield/Serving: 2
Prep Time: 30 min.
Difficulty level is: Easy

Ingredients
Salad
• 5 slices bacon ( bacon)
• 1 bunch Kale
• 1 sprig green onion
• Generous handful of spinach
• Handful of grape tomatoes, halved
• 2 carrots, shredded
• ½ English cucumber, large dice
• Handful of Cranberries
• Handful of Walnuts
Dressing
• 4 tsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• Black pepper to taste

Assembly
1. Using a large frying pan, fry bacon until cooked.
2. Drain bacon on a paper towel and cut into pieces.
3. Strip the kale leaves and tear and dry and place in a large bowl.
4. Add in the spinach, tomato, carrots, cucumber, cranberries and walnuts in and mix.
5. In a medium size bowl vigorously whisk the dressing ingredients until emulsified.
6. Pour over salad and mix until coated.

Tips
• Substitute bacon with soy, tempeh or tofu bacon.

Please Enjoy

My thoughts
I love a good salad and this one is at the top of my list. Kale is a little on the chewy side, but I still enjoyed the flavour profile. Sweet, salty and contrasting textures and flavours. For once I was trying to find a bacon substitute and surprisingly I couldn’t find Tempeh, I don’t even know what it is really, so I added what I know and love bacon.

%d bloggers like this: