Stovetop Strongbow Cider

I adore the taste of Strongbow Cider.  Sweet, bouncy, and bubbly.  It is a treat to the taste buds.  I have had this bottle of golden delicious staring at me from the depths of my fridge for a few weeks and have been racking my brain as to how I can incorporate it into the meal.  I felt by only allowing the bottle to sit at the corner of my placemat I was missing out on an abundance of flavor.  I searched and scoured the world wide web and shockingly there was not a lot that I wanted to work with (thanks, cheese-based recipes).  Aha!  I found a few recipes that I combined and altered to my tasting.  Below you will find the ingredients and recipe that I finally settled on.

3 boneless, skinless chicken breasts

1-1 1/2 cups of chopped onion

1/2 clove of finely chopped garlic

2 Tablespoons of olive oil

2/3 bottle of Strongbow Cider

Salt & pepper to taste

Season chicken with salt  and pepper.  Heat oil on medium-high heat.  Once hot, place chicken in oil for about 4-5 minutes each side.  

Remove chicken from heat.  Using the same pan, sautee onions and garlic (have a spatula handy to get the tasty pan scrapings mixed with the onion and garlic).  Once carmelized, place chicken back into the pan.  Pour Strongbow Cider into the pan.  

(Disclaimer: it is just about impossible to take an action shot of yourself pouring into a hot pan.)

Let the cider just about completely reduce into the onion and chicken.  Keep an eye on the pan.  In an attempt to multi-task with cleaning and putting ingredients away, I came close to burning the onions.  Okay, I was also singing and dancing to Christmas music.  Don't forget to temp your chicken periodically - ideally you want to reach165 degrees.  

You can see from above that the chicken has soaked up that cider goodness and takes on a golden color.  I placed one of the breasts and some of the onions on top of salad lightly tossed in Balsamic vinegar.  The acidic taste of the vinegar helped balance the sweetness of the onions and the chicken.

I was impressed with my own handywork!  I favor the dichotomous dynamics of hot and cold on the same plate.  Additionally, there is a refreshing sweet and sour playfulness with different textures.  While you cook, the smells emanate throughout the kitchen.  I loved the apple-y sweetness of the chicken, and how the onions took on  all of the pan's flavors.  Without a doubt, bursting with holiday notes.  Maybe you will find your own use for cider or beer in the kitchen.  Please share with me.  Slainte!