Monday, October 1, 2012

A Tribute to Daniel: Cider Glazed Chicken

A couple weeks ago while experimenting with hard boiled eggs, I was posting my review on the Secret Recipe Club FB page and Daniel of Haggis and the Herring commented that he was going to try it out too since others weren't have the same luck that I was having. Daniel has been in Group B with me since I joined the SRC and he was always one that you could count on to comment on your recipe each month. He was always answering questions on the FB page and just helpful when anyone had a problem. I knew something was up when he didn't comment back on the experiment on the hard boiled eggs. It just wasn't like him.

A couple days later, we all got the news that Daniel had suddenly passed away. I was shocked and devastated for his family as he has 2 small children and another one on the way. It was also right around the same time that my friend Gina lost her husband Dan to brain cancer. Needless to say, I shed tears without ever "meeting" Daniel. His wife Meredith shared his of his passing and eulogy in a tribute post on his blog.

The SRC is doing a tribute post to Daniel and we all chose a recipe from his blog. I knew immediately what I wanted to make  - Cider Glazed Chicken. It's feeling like fall here and cider and apples are appearing everywhere. This recipe was simple and delicious. It will definitely be on "to make again" list.


2 Tbsp oil
4 boneless, skinless chicken breasts, cut in half
1 tsp fresh ground pepper
1 small onion, minced
1 Tbsp dijon mustard
3 Tbsp cider vinegar
1 Tbsp rosemary
1 cup apple cider

In a large saute pan, heat the oil over medium heat. Add the chicken abd brown on both sides for about 15 minutes. Remove chicken from pan.

In the same pan, saute the onion for 1 minute. Add the mustard, vinegar and spices. Stir to combine well. Add the cider, stir and add the chicken back into the sauce.

Cover and let mixture boil on high for 30 seconds before reducing to low. Simmer for 15-20 minutes or until chicken is cooked through. Remove the chicken from the pan and boil down the sauce until thickened.

Pour the sauce over the chicken and serve.

Source: The Haggis and the Herring

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