This cider chicken is savory, tart, tender and crispy. It's baked in a delicious leek cider sauce. Perfect served with brown basmati rice or mashed potatoes.

I tried it last Friday and my husband loved it. Reviews for: Photos of Cider-Braised Pork Cheeks. Cider-Braised Chicken and Mushrooms. by MyFitnessPal's Recipes.

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, 'v' cider braised stuffed chicken. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

This cider chicken is savory, tart, tender and crispy. It's baked in a delicious leek cider sauce. Perfect served with brown basmati rice or mashed potatoes.

'V' cider braised stuffed chicken is one of the most popular of current trending foods in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes yummy. They're nice and they look fantastic. 'V' cider braised stuffed chicken is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have 'v' cider braised stuffed chicken using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make 'V' cider braised stuffed chicken:

1. {Get 2 of x150 g skinless boneless chicken breasts.
2. {Make ready 1 of low fat cooking spray.
3. {Prepare 1 of red onion, cut into thin slices.
4. {Prepare 150 of mls dry cider.
5. {Make ready 1 of freshly ground black pepper.
6. {Make ready 1 of FOR THE STUFFING.....50 grams wholemeal breadcrumbs.
7. {Make ready 2 tsp of capers in brine.
8. {Take 4 of fresh sage leaves, chopped.
9. {Get 1 of garlic clove diced.
10. {Take 15 grams of low fat spread.

Add the chicken and any accumulated juices from the plate, cover and simmer until the chicken is cooked. Pat chicken legs dry with paper towel and season with salt and pepper. Heat oil in Dutch oven over over medium high heat until just smoking. Prune and Apple Stuffing With Sausage and Chestnuts.

Steps to make 'V' cider braised stuffed chicken:

1. Place the chicken breasts between two sheets of cling film on a chopping board and bash gently with the end of a rolling pin to flatten slightly. Use a Sharp knife to cut into the meat to form a pocket..
2. Mix together the ingredients for the stuffing and season with some black pepper. push the stuffing into the pocket, pulling the chicken over. keep back about a tablespoon of the mixture..
3. present the oven to 180c/ fan oven 160c Spray a non stick frying pan with the cooking spray and heat until hot. Add the onion and cook, stirring occasionally for 5 minutes until softened. Spoon into an ovenproof dish which will hold the chicken snuggly..
4. Place the chicken on top of the onions and pour over the cider. Scatter over remaining stuffing. Spray a sheet of foil with the cooking spray and cover the dish. bake for 20 minutes then remove the foil and cook for a further 10 minutes until the chicken is cooked through serve immediately with green veg or rice....enjoy.

Heat oil in a large nonstick skillet over high heat. Spinach-Parmesan stuffing provides great flavor in boneless, skinless chicken thighs. Try it with the optional chicken livers in the stuffing for an extra-rich treat. And don't worry, even though when stuffed it looks like the filling will ooze out, it doesn't. French cider and mustard braised chicken - Hard apple cider is a common cooking ingredient in Normandy, France, a region that produces some of the world's best cider.

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