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spanish

Asturian Cider Chicken Skillet with Apple and Hazelnut Picada

This simmered dish pairs chicken thighs with dry hard cider, apple and hazelnuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

40 g Protein
34 g Carbohydrates
35 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 177g chicken thighs (boneless, skinless) 214 kcal
  • 18g olive oil 159 kcal
  • 159g dry hard cider 72 kcal
  • 80g onion (thinly sliced) 32 kcal
  • 106g apple (firm, sliced) 55 kcal
  • 18g hazelnuts (toasted) 104 kcal
  • 5g garlic (minced) 7 kcal
  • 9g fresh parsley (chopped) 3 kcal
  • 0.89 tsp (2g) smoked paprika 6 kcal
  • 0.44 tsp (1g) salt 0 kcal
  • 0.22 tsp (0g) black pepper 1 kcal

Cooking instructions

  1. chicken thighs (bonelesssmoked paprikasaltblack pepper
    Pat the chicken dry and season with salt, black pepper, and smoked paprika.
  2. chicken thighs (bonelessolive oil
    Heat olive oil in a medium skillet over medium-high heat. Sear chicken thighs 4-5 minutes per side until deeply browned; transfer to a plate.
  3. onion (thinly sliced)apple (firm
    Reduce heat to medium. Add onion and apple; saute 4-5 minutes until softened and lightly caramelized.
  4. chicken thighs (bonelessdry hard cider
    Add cider, scrape up browned bits, and return chicken to the skillet. Cover and simmer 10-12 minutes until chicken is cooked through.
  5. hazelnuts (toasted)garlic (minced)fresh parsley (chopped)
    Meanwhile, mash hazelnuts with minced garlic and parsley into a rough paste (picada).
  6. chicken thighs (bonelessapple (firmsalt
    Stir the picada into the pan juices and simmer uncovered 2-3 minutes to thicken into a glossy sauce. Taste and adjust salt. Serve with sauce spooned over chicken and apples.

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