Apple Cider Chicken (with vegan variation)

My family almost always served some kind of apples when we had meat and potatoes - applesauce was a fan favorite - so this apple cider chicken really hit the spot for me. So well balanced - umami, tangy, salty, sweet. I think you're going to love it too! A perfect fall entree for when the nights start to get brisk. (Vegan friends: I have provided regular and vegan instructions (just in case you prefer to eat 'chickn' and leave our feathered friends running around, but you make want to skip the youtube video!). I have also provided instructions for slow cooker, instant pot, and stovetop cooking. Servings 45085 Prep Time 10 Cook Time 30-45

Ingredients

8-10 - about 2-3 lb (2-2.5kg) raw, skinless bone-in chicken thighs or breasts** OR 1-2 lb vegan chicken substitute* 1/2 c (236 ml) gf broth or stock (chicken or veggie) 1/2 c (236 ml) apple cider (regular or hard is fine) 1/2 c (236 ml) balsamic vinegar 4 Tbsp (118 ml) fresh lemon juice 2 tbsp chopped chives OR minced garlic cloves 1 tsp (.91g) dried thyme 1 tsp (2.3g) paprika 1 tsp (5.9g) table salt 1/2 tsp (1.55g) black pepper 4 tbsp (56.7) very soft butter or dairy free margarine 2-4 tbsp (15-30g) Better Batter flour ** a note about the chicken: We tried this recipe after we filmed and found that using skin on chicken (and also saute/browning the chicken) gave a much better color and flavor - but you do you Brand/Allergen Sub Suggestions Chicken: Mindful Chick'n (contains soy)

Instructions

In a small mixing bowl, combine broth, cider, vinegar, lemon juice, chives or garlic, thyme, paprika, salt, and pepper. Whisk together until well combined and set aside. Please scroll to the appropriate instructions below for whether you are using regular chicken or vegan substitute (I have placed various methods in each section) REGULAR CHICKEN

Instant Pot: If desired, turn the instant pot to the Saute function and allow to heat up, then saute the chicken until lightly browned. This is optional. Turn off the instant pot. (If not browning first, simply place the chicken in the unheated instant pot). Pour the sauce over the top of the chicken. Place the lid onto the pot and lock into place. Ensure that your toggle is set to 'seal'. Turn the instant pot to 'manual' setting at 12 minutes. When the timer goes off, allow to come to natural pressure for 10 minutes. While pressure is reducing, combine the butter or dairy free margarine and flour to make a paste - you will want to adjust the amount of flour you use depending on the desired thickness of the sauce. After at least 10 minutes have passed, manually vent the instant pot, making sure not to burn yourself with the steam, until it stops steaming. Very carefully unlock and remove the lid. Remove the cooked chicken from the instant pot, placing it in a separate container, cover, and set aside. Add a spoonful of the hot liquid from the pot into the butter/flour paste bowl, and stir to combine, then pour the mixture into the liquid in the instant pot. Turn the pot to the saute function and heat until the mixture boils and thickens. Put the chicken back in the sauce, and allow to warm through. Then plate and serve.
Slow Cooker: If desired, saute the chicken until lightly browned, then transfer to slow cooker. Pour the sauce over the top of the chicken. Cook on low for about 5-6 hours or on high for 3 hours. just before serving, combine the butter or dairy free margarine and flour to make a paste - you will want to adjust the amount of flour you use depending on the desired thickness of the sauce. Remove the lid and spoon the cooked chicken into a separate container, covering, and set aside. Add a spoonful of the hot liquid from the slow cooker into the butter/flour paste bowl, and stir to combine, then pour the mixture into the liquid in the slow cooker. Turn the cooker to high and heat until the mixture boils and thickens. Put the chicken back in the sauce, and allow to warm through. Then plate and serve.
Stovetop: In a heavy saute pan or pot, saute the chicken until cooked through - about 15 minutes on medium high. Pour the sauce over the top of the chicken and bring to a boil. Meanwhile, combine the butter or dairy free margarine and flour to make a paste - you will want to adjust the amount of flour you use depending on the desired thickness of the sauce. Remove the cooked chicken into a separate container, covering, and set aside. Add a spoonful of the hot liquid from the pan or pot into the butter/flour paste bowl, and stir to combine, then pour the mixture back into the pan/pot and heat until the sauce boils and thickens. Put the chicken back in the sauce, and allow to warm through. Then plate and serve.

VEGAN CHICK'N

Stovetop: In a heavy saute pan or pot, heat 1-2 tbsp oil. Saute the chick'n until lightly browned. Pour the sauce over the top of the chick'n and bring to a boil. Meanwhile, combine the dairy free margarine and flour to make a paste - you will want to adjust the amount of flour you use depending on the desired thickness of the sauce. Add a spoonful of the hot liquid from the pan or pot into the butter/flour paste bowl, and stir to combine, then pour the mixture back into the pan/pot and heat until the sauce boils and thickens. Plate and serve. - this is great on mashed potatoes, rice, or pasta.