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  • Jefferson Adams

    Apple Cider Chicken (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    The finished apple cider chicken. Photo: CC--utopiandreamingUpdate chicken night with fresh apples and seasonal cider for a meal that feels like fall. Anytime you cook down apple cider, the flavor intensifies making this a nice pair to rice and vegetables, whichever you happen to have on hand. A crisp Granny Smith works best to compliment the cider, but any apple will do.

    Ingredients:
    4-5 boneless chicken breasts or thighs
    1 ½ cups apple cider
    1 small onion, chopped
    1 apple, sliced into ¼-inch wedges
    2 cloves garlic, chopped
    2 tablespoons olive oil
    2 tablespoons butter, divided
    1 teaspoon fresh thyme
    1 teaspoon fresh rosemary
    Salt and pepper for seasoning



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    Directions:
    Rinse and pat dry chicken. Sprinkle with salt and pepper.

    In a large skillet, heat oil and 1 tablespoon butter over medium heat. Sear chicken on each side about 4-5 minutes. Remove from pan and set aside.

    Add the remaining butter, onion, apple, garlic, and herbs to skillet. Sauté for 7 minutes, until onions and apples are soft.

    Add cider and chicken and bring to a boil. Reduce heat and simmer covered for another 10-12 minutes until chicken is cooked through.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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