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Home > Recipes
Recipes from Pilgrim's Kitchen
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Cider Braised Chicken Thighs with Gingered Beet Relish
National Chicken Council - Patricia Harmon, Baden, PA
Ingredients:
8 boneless, skinless chicken thighs
1/2 cup flour
1 teaspoon seasoned salt
4 tablespoons canola oil
1/2 cup chopped red onion
2 tablespoons chopped shallots
1 cup apple cider
1 teaspoon light molasses
1/2 teaspoon garlic powder
1/4 teaspoon coriander seed, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Gingered Beet Relish (recipe follows)
parsley sprigs
Directions:
On sheet of wax paper, mix together flour and seasoned salt. Dredge chicken in mixture to coat well. In large frypan, place canola oil over medium high heat. Add chicken and sautÄ about 4 minutes on each side or until lightly browned. Remove chicken and add onion and shallots to frypan. SautÄ several minutes until tender; return chicken to pan. In small bowl, mix together apple cider, molasses, garlic powder, coriander seed, salt and pepper. Pour over chicken, cover and simmer about 15 minutes, occasionally spooning sauce over thighs. Remove to platter and garnish with parsley sprigs and some of the beet relish. Pass remainder of Gingered Beet Relish. Makes 4 servings.
Gingered Beet Relish: In medium microwave-safe bowl, place 2 medium, trimmed beets. Cover with water and microwave on high about 7 minutes or until tender. Drain, cool, peel and chop beets. Place in medium bowl and add 1 Granny Smith apple, cored, seeded and chopped; and 1/4 cup coarsely chopped pecans. In small bowl, mix together 1/3 cup apple cider vinegar; 2 teaspoons honey; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; and 1/4 teaspoon dry mustard; pour over apple-beet mixture. Stir in 1 teaspoon fresh minced ginger; and 2 teaspoons chopped parsley; refrigerate. |
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