Pollo a la Sidra (Chicken braised in cider)

Pollo a la Sidra

This is a great preparation I got from Anya von Bremzen’s “The New Spanish Table” (Workman Publishing, 2005).  Chicken thighs (I used boneless but with the skin on) browned in olive oil and braised with onion, bacon and dry hard cider.  Towards the end you add a Granny Smith apple sautéed in butter and a little vinegar and brown off in the oven.  I’m thinking this recipe might also work with winter squash in place of apples and maybe a bit of pimenton (smoked paprika) – we’ll see in the fall.  I served it on a bed of mixed fresh greens (baby spinach and arugula) with a side of oven roasted potatoes dressed with lemon zest, black pepper and olive oil.  Pretty good.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.