Before I start to explain, go to this Food Network recipe for Apple Cider Chicken by Sunny Anderson. This is what I based my chicken dish off of. The main difference is that instead of finishing the entire dish off on the stove, I baked mine in the end. I still seared the chicken breasts (and I had 6, not 4) in the pan and sauteed the apples, onions, garlic, seasonings, etc. in the pan. Then after the apple cider was added and cooked down a bit, it was then poured over the chicken , I added a bit more cider, and I baked it all off at 350F for 30 minutes until the chicken’s internal temperature was 165F.
Then, while the chicken baked off, I got to work on a sauce for some egg noodles as a side dish. Here’s what I did:
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 Tbsp flour
- 1-2 tsp ground thyme
- 1 tsp ground sage
- 2 tsp black pepper
- 2 Tbsp parsley
- 1.5 C apple cider
- 1 Knorr’s Homestyle Chicken Stock flavouring (the little gelatin-based one)
- 1/2-1 C light cream
- 1/2 C apple cider (added as needed)
- 1 Tbsp butter (optional)
- Using the same pan you used to make the chicken (before it was put into the oven), heat the butter and oil over a medium heat, then add the flour and make a roux. Remember to keep stirring so it doesn’t burn.
- Once it’s bubbled and darkened a bit, add the thyme, sage, pepper and parsley and mix it all together well, then slowly pour in the first batch of cider, stirring or whisking as you do so.
- Add the stock flavouring and stir/whisk this to mix it into the mixture while you bring it all up to a boil.
- Lower the temperature and simmer, stirring occasionally, until it reduces and thickens a bit.
- Gradually whisk in the cream. The sauce will get lighter in colour, but you’ll be adding a bit more volume and creaminess with this. If it gets too thick, whisk in some apple cider.
- When you’re ready to serve, whisk in a small nob of butter to finish off the sauce, if you’re going to add it.
- Drizzle over your cooked egg noodles, or toss the egg noodles in the sauce.
Note: This is a sweeter sauce, so a little goes a long way. If you want to make a little bit more the next day from the dregs, preserve the liquid from the chicken dish and use this to thin it out, as it clumps and thickens as it sits. Heat the sauce in a small saucepan and slowly add some of the chicken-apple liquid (or apple cider if you don’t preserve the liquid) to thin it out, whisking to break up the lumps.