Crock Pot Cider-Braised Chicken |
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Prep Time: 10 Minutes Cook Time: 410 Minutes |
Ready In: 420 Minutes Servings: 4 |
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This recipe also includes directions for stove top preparation. Ingredients:
2 lbs chicken breasts, quarters |
2 lbs chicken legs |
1 tablespoon ground turmeric |
1 teaspoon ground ginger |
1/2 teaspoon ground mace |
1/4 teaspoon ground allspice |
4 tomatoes, quartered |
1 cup apple cider or 1 cup apple juice |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. -Crock Pot Method-.
2. Place spices, tomatoes, and cider in the crock pot and stir to mix.
3. Add the chicken and toss to coat.
4. Set the cooker to low heat and cook for 7-9 hours, or high heat for 3-4 hours.
5. At the end of cooking, remove the chicken from the crock pot, mix the cornstarch with the 2 tbsp of water, and stir the cornstarch mixture into the bottom; set the crock pot to high and cook for 15 minutes to thicken the liquids.
6. Return chicken to pot and toss to coat again.
7. -Stove Top Method-.
8. Brown the chicken in a large skillet over medium heat (do not use oil), skin side down, for about 10 minutes; pour off excess fat.
9. Sprinkle with spices and add tomatoes; cover with cider.
10. Cover the pan, reduce the heat, and simmer for 45 minutes.
11. To thicken the juices, make a slurry by combining the cornstarch with the cold water; stir it into the juices and simmer, uncovered, for 15 minutes longer, stirring.
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