The Cider House Rules

“Goodnight, you princes of Maine, you kings of New England”

Last May, a blogger friend, Blaga from Broken Sparkles, dedicated a post with two recipes to Bluejellybeans. One was this delicious Triple chocolate cheesecake and the second one was an outstanding recipe for Cider Chicken with Tagliatelle. It only took me 7 months to make it, but I assure you that it will take a lot less to you.

Although the recipe calls for tagliatelle, I made it with spaghetti because it was all I had at home …Sorry Blaga!

This recipe is from Patrick Anthony, of “Ready Steady Cook”.

IMGP5161

Cider Chicken with Tagliatelle

Ingredients

  • 400 g long pasta, ideally tagliatelle
  • 2 tbsp. vegetable oil
  • 400 g chicken breasts, skinless, cut into chunks
  • 210 ml dry cider
  • 1 ½ tbsp. wholegrain mustard
  •  15 g butter
  •  1 large leek, halved lengthways and finely sliced across
  •  80 g mushrooms, sliced
  •  100 ml double cream
  •  1 tbsp. chives, snipped to garnish

20121210-153226.jpgDirections

Cook pasta according to package instructions.  Meanwhile, heat 1 tbsp. oil in a pan and fry chicken for 8 minutes, turning occasionally, until golden all round.  Add cider and mustard.  Season and simmer for 5-7 minutes until slightly reduced.

Melt butter in another pan, add remaining oil and cook leek for 3 minutes.  Add mushrooms and cook for another 2 minutes. Add leek and mushrooms to chicken, stir in cream and simmer for 2 minutes.

Toss cider chicken with tagliatelle.  Garnish with chives (or parsley) and serve.

Blaga suggested serving this meal with a green salad and garlic and herb bread.

Enjoy!

P1090569

Chorizo ​​with cider

Seeing that I still had some cider left, I decided to make some chorizos in cider, a tapa very popular here in Spain and typical from the Principality of Asturias. It seems incredible how easy it is to make these chorizos, and they taste so good.

But of course the key to this dish is in the quality of the feedstock. Choose a good quality chorizo and cider.

Ingredients

  • 3 chorizosP1090571
  • 1 glass of cider
  • Extra virgin olive oil

Directions

Cut the chorizo into medium size slices, put them in a pan with a little bit of oil and sauté over medium heat until golden brown on all sides.

Add the cider and turn up the heat until it boils, then lower the heat and let it simmer until the cider reduces, about 30 minutes.

To serve, use an earthenware casserole and accompany with bread. Or serve directly over a slice of bread as a one bite tapa.

35 thoughts on “The Cider House Rules

  1. Me encanta ese libro. Apuesto a que el pollo era bueno y el chorizo ​​también. Me parece recordar que beber aguardiente con chorizo ​​en una sidrería asturiana – que prendieron fuego al aguardiente y lo derramó sobre el chorizo ​​- que rico🙂

    1. Hi Bam! Thanks a lot for your comment🙂
      Cider is ia fermented alcoholic beverage made from fruit juice, most commonly and traditionally apple juice, but also the juice of peaches or other fruit. Cider varies in alcohol content from 2% ABV to 8.5% or more in traditional English ciders. In some regions, such as Germany and United States, cider may be called “apple wine” (from Wikipedia).
      Have a nice day!

  2. The cider with chorizo sounds lovely (and I may try something similar with Chinese sausage), but the use of it in the pasta dish is really creative. I need to mull that interesting idea over for a while🙂

    1. Hi! All the credit for the pasta dish is Blaga’s and chef Patrick Anthony and the chorizo, well, that’s pure tradition😉
      I will love to see your adaptation with Chinese sausages. Thanks for your comment!

  3. That pasta dish sounds delicious, Giovanna, and I bet the cider and mustard give the cream sauce a nice “kick.” And I like the idea of the chorizo being served as tapas. Thanks for sharing 2 great dishes today.

    1. Hi John! I really appreciate your comment🙂 As I said before, all the credit for the pasta is Blaga’s and chef Anthony, I just followed the instructions😉 Yes,, the cider and the mustard added a very interesting twist to this dish. As for the chorizos…they were amazing!😉
      Thanks for your comment🙂

  4. Hemos llegado de Inglaterra con 30 litros de sidra inglesa (a Big Man le encanta) entonces la próxima vez que abroe una botella, tengo que robar unos chupitos para hacer estos platos tan ricos!

  5. I have come to love using/cooking with cider in dishes. I’m bookmarking the pasta to try for sure…it may take me a few months, but I adore all the flavors in that dish! The tapas looks great, too and I can imagine how complimentary the touch of apple flavor in the cider would be with the chorizo.🙂

  6. Awww, you did it! Of course I’ve been very bad with blogging lately and see when I’m reading your post, but I’m happy to see it wonderfully presented by you! It doesn’t matter if it’s not with tagliatelle, I sometimes do it with just plain rigatoni pasta🙂

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