I don't normally cook meat, but this week for the braising assignment I decided to challenge myself and try braising some chicken! I also had some leftover apple cider from a recipe I made another week so I thought that this would be a good use for it! The recipe that I followed was found here at the blog Olive and Mango.
To start, I started baking some of the sides that I had on hand and was going to serve with my chicken. This included some buttercup squash, cauliflower and potatoes that I was going to make into a mash and some beets.
After that I started to prep my chicken ingredients like apples, onions and garlic.
To start the braising process I first seared the chicken on both sides and then set it to the side. I repeated that with the apple slices. Then I cooked the garlic and onions until they were translucent before adding the apple cider and the chicken broth to the pan. The chicken was then re-added to the pan and cooked with the juices for about 20 minutes before the apples were placed back in. From there, then I served the chicken with the sides!
The biggest thing that I wish I would change for next time is doubling of the braising sauce! The sauce was phenomenal and made a nice gravy on top of the chicken and the mashed cauliflower/potatoes! Also, as someone who gets a bit squeamish about meat, I think that I would remove the chicken skin before cooking so I wouldn't have to do it while I was eating. Generally I prefer all my meat dry, so braising the chicken kept it quite moist which I wasn't the biggest fan of! Also, I think all the sides that I served the chicken with paired quite nicely! One thing that I thought of while I was eating it was that the sauce would make a great addition to a Thanksgiving meal with the turkey that generally is a little bit drier than my chicken thighs were tonight.
To start, I started baking some of the sides that I had on hand and was going to serve with my chicken. This included some buttercup squash, cauliflower and potatoes that I was going to make into a mash and some beets.
After that I started to prep my chicken ingredients like apples, onions and garlic.
To start the braising process I first seared the chicken on both sides and then set it to the side. I repeated that with the apple slices. Then I cooked the garlic and onions until they were translucent before adding the apple cider and the chicken broth to the pan. The chicken was then re-added to the pan and cooked with the juices for about 20 minutes before the apples were placed back in. From there, then I served the chicken with the sides!
The biggest thing that I wish I would change for next time is doubling of the braising sauce! The sauce was phenomenal and made a nice gravy on top of the chicken and the mashed cauliflower/potatoes! Also, as someone who gets a bit squeamish about meat, I think that I would remove the chicken skin before cooking so I wouldn't have to do it while I was eating. Generally I prefer all my meat dry, so braising the chicken kept it quite moist which I wasn't the biggest fan of! Also, I think all the sides that I served the chicken with paired quite nicely! One thing that I thought of while I was eating it was that the sauce would make a great addition to a Thanksgiving meal with the turkey that generally is a little bit drier than my chicken thighs were tonight.
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